Chilli and Bean Soup
Low fat cooking spray
1 Leek, sliced
250g Potatoes, peeled and diced
1 Carrot, diced
1 Celery stick, trimmed and chopped
2 Garlic cloves, chopped
2 teaspoons chilli powder
400g can kidney beans, drained
700ml vegetable stock
2 tablespoons freshly chopped parsley
Lightly coat a large lidded saucepan with low fat cooking spray and heat until hot. Add the leek and stir fry for 3 minutes. Add the potatoes, carrot, celery, garlic and chilli powder. Stir fry for a further 1 minute.
Add the beans and the stock. Bring to the boil, cover and simmer for 12 minutes until all the vegetables are tender.
Garnish with fresh parsley.Create printer friendly PDF