Mixed vegetable and bean soup

Mixed vegetable and bean soup

Category: Main meal | Serves: 2

Prep time: 15 minutes | Cooking time: 20 minutes


2 teaspoons olive oil

3 shallots, finely chopped

1 leek, washed and thinly sliced

1 stick celery, chopped

1 tablespoons plain flour

450ml (16fl oz) homemade vegetable stock 

1 teaspoon dried Herbes de Provence

175g (6oz) frozen mixed vegetables, such as diced carrot, peas, cut green beans, sweetcorn kernels and broad beans

220g (8oz) canned red kidney beans, rinsed and drained

Freshly ground black pepper, to taste

  1. Heat olive oil in a non-stick saucepan. Add shallots, leek and celery; cook over a medium heat for about 5 minutes or until softened, stirring occasionally. Stir in flour; cook gently for 1 minute, stirring.
  2. Gradually stir in stock; bring to the boil, stirring. Stir in herbs, frozen vegetables and kidney beans; season with black pepper. Bring back to the boil; reduce heat, cover and simmer for about 10 minutes or until vegetables are cooked and tender, stirring occasionally.
  3. Ladle into warmed soup bowls to serve. Serve with fresh bread, if desired.


  • 1 small onion can be substituted for the shallots, if desired. Try using 215g (7 1/2oz) canned chick peas instead of the red kidney beans.

Cook’s tips

  • Add a little extra hot stock (about 50ml/2fl oz), if you prefer a slightly thinner soup.

Nutritional information

Mixed Veg Soup