Soups

Creamy potato and bean chowder

Pregnancy and Breastfeeding

Serves 4 Serving

Ingredients

  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1 leek
  • 1 stalk of celery
  •  3 medium potatoes
  • 500ml vegetable or chicken stock, salt reduced
  • 1 x 430g can three bean mix
  • 1 x 375ml can reduced fat evaporated milk

Method

  1. Crush garlic clove. Finley slice leek. Dice celery. Peel and chop potato into 1 cm cubes.
  2. Heat oil in a large saucepan and add leek and garlic. Cook until the leek has softened.
  3. Stir through the remaining vegetables and cook for a further 3 minutes.
  4. Add the stock and three bean mix. Bring to the boil and reduce heat to a simmer.
  5. Allow the soup to simmer for 10 minutes or until the vegetables have softened.
  6. Add the evaporated milk and heat through.
  7. Season with pepper.

Nutrition Information

Servings per recipe: Serves 4

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