Tomato Butter Bean Soup
This simple yet filling recipe, made with a home-made chicken stock is packed with tasty tomatoes and butterbeans for an inexpensive lunch dish.
- Total Time: 1h
- Serves: 8
Ingredients
Ingredients for the stock
- 1 tablespoon tomato puree
- 1 whole chicken carcass, broken up
- 2 stalks celery, roughly chopped
- 1 carrot, roughly chopped
- 1 onion, roughly chopped
- a few peppercorns
- good pinch of salt
- 1 teaspoon of dried herbs if you have, or bay leaf
Ingredients for the soup
- 4 1/2 cups pre-prepared chicken stock (as above)
- 1 carton tomato passata
- 1 carton chopped tomatoes
- 1 cans butter (kidney) beans
- 1/4 head of cabbage, finely sliced
- 1 large onion, finely chopped
- 1 garlic clove, minced
- 1 carrot, peeled and diced
- celery tops, finely shredded
- 1 celery stalk, finely chopped
- a little olive or neutral vegetable oil
- salt & pepper
- squeeze of lemon juice
Instructions
Instructions for the stock
- The remaining half of the soup can be blitzed up to make a creamy version of this soup - you may want to add a little extra water to loosen it up and check the seasoning again before serving!
- Place all ingredients into a large stockpot on the hob.
- Cover with 2.5l of water and bring up to a rolling boil.
- Reduce the heat down to a simmer, cover with a lid and cook for minimum 2 hours.
- Strain the stock into another pot through using a large colander, and repeat with just the liquid through a sieve.
- The stock can keep in the fridge for up to a week, or can be frozen.
Method for the soup
- Heat 1 tbsp oil in a large stock or saucepan on a medium heat.
- Add the onions, garlic, celery and carrot and gently fry for a few minutes, until the onions start to become translucent.
- Add the passata, puree and chopped tomatoes and heat through before adding the beans and the stock.
- Bring up to the boil and check seasoning, add a little lemon juice, salt & pepper to taste.
- Lastly add the sliced sweetheart cabbage and heat through the soup until tender, before serving.
