Butterbean, Vegetable & Tomato Soup

This is a gorgeous, filling winter warmer recipe to keep us all going in this cold weather. Also suitable for vegan’s :)


2 tablespoons coconut oil (or olive oil)
1 large onion (or 2 medium), finely chopped
2 cloves garlic, finely chopped
1 teaspoon curry powder
1 tablespoon tomato purée
550ml stock (vegetable or chicken)
4 large tomatoes, chopped
200 – 250g potatoes, peeled and diced
1 large carrot (or 2 medium), peeled and diced
Salt and freshly ground black pepper
400g re-hydrated butter beans (we re-hydrate a whole dried bag in one go and then freeze them in 400g portions)
1 tablespoon fresh parsley, chopped


–       Chop the onion and fry in the coconut oil in a large heavy bottomed pan

–       Whilst gently frying the onion, chop the garlic, tomatoes, potatoes and carrot

–       Once the onion has softened add the garlic

–       After a couple of minutes put the curry powder in and fry for another minute more

–       Chuck in the tomato puree, tomatoes, stock, potatoes and carrot.

–       Simmer with the lid on for about 20 minutes

–       Add the butter beans and salt & pepper

–       Cook for 5-10 more minutes to warm the butter beans through

–       Turn off the heat and add stir in the fresh parsley


This soup is a meal in itself so just serve it as it is!

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