I got the recipe out of Easy Food's Kid's Cookbook. Harry's big into cooking and this seemed like a good place to start. The magazine call it Pot Of Gold Soup. We call it the soup with the beans.
2 tbsp butter
1 medium onion, chopped
4 carrots, peeled and sliced into discs
2 medium potatoes, peeled and diced
1 garlic clove, crushed
2 tbsp tomato ketchup
1 litre vegetable stock
1 x 425g tin baked beans
250 ml milk
Salt and Pepper
Then you have to:
- In a large pot, melt the butter over a medium heat. Add the onion and cook for about five minutes, stirring until softened.
- Add the carrots, potatoes and garlic and continue cooking for 2-3 minutes, stirring once or twice so it doesn't catch.
- Now add the tomato ketchup and stock, stir well, then cover and bring to the boil. Reduce the heat and allow to simmer for 15-20 minutes, or until the potatoes and carrots are tender.
- Drain the beans then add them to the pot and stir gently.
- Stir in the milk and cook until just heated through - don't allow to boil. Season to taste and serve with . . . well, whatever you fancy.
We didn't add the milk as wanted more a soup soup than a creamy soup. I also, before adding the beans, blitzed it in the food processor as the kids get freaked out when they see vegetables. Kept a few carrots aside for prettiness.
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