Chunky vegetable soup

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4 servings
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Pulses

By Food24 November 03 2009
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Ingredients (12)

60.00 g butter
2.00 carrots — large, chopped
2.00 celery stalks
4.00 courgettes — sliced
1.00 onion — large, chopped
1.00 potatoes — peeled, chopped
1.00 bay leaves
2.00 ml dried thyme
sea salt and freshly ground black pepper
500.00 ml stock — vegetable
400.00 g tomatoes
400.00 g butter beans — or broad beans, tinned
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Method:

Place butter in a deep 3 litre microwaveproof bowl and cook, covered with kitchen paper, on HIGH for 2 minutes, or until melted.
Add vegetables, herbs and seasoning to melted butter and stir to combine.
Cook covered, on HIGH for 7 to 9 minutes, until vegetables are tender, stirring twice.
Add stock, tomatoes with their liquid and beans to the vegetable mixture, stirring to break up tomatoes.
Cook, covered on HIGH for 5 minutes, or until piping hot.
Discard bay leaf and serve hot with Savoury seed scones (see recipe).



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