- 2 onions
- 2 garlic cloves
- 1 red pepper
- 3 vine tomatoes
- 2 tsp smoked paprika
- 400g tin of butter beans
- 1 vegetable stock cube
- A handful of flat leaf parsley
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 700ml boiling water
- Large pan with lid
- Measuring jug
- Hand-held blender or blender
- 1.
Peel the onions and finely chop them. Peel the garlic cloves and crush or finely grate them. Slice the pepper in half and scoop out the seeds and membrane. Roughly chop the pepper. Roughly chop the tomatoes.
- 2.
Pour 1 tbsp oil into a pan and bring to a medium heat. Slide in the chopped onions, garlic, pepper and 2 tsp smoked paprika. Sprinkle in a pinch of salt and pepper. Fry for 5-6 mins, stirring occasionally, till the veg are tender.
- 3.
Stir the chopped tomatoes into the pan and continue to cook for a further 3-4 mins, till they start to soften.
- 4.
Drain and rinse the butter beans and tip them into the pan. Crumble in the stock cube. Pour in 700ml boiling water and stir well to combine. Bring to the boil, then reduce to a simmer and cook for 10 mins.
- 5.
Use a hand-held blender to part-blend of the soup, leaving it slightly chunky. No stick blender? Transfer a third of the soup to a blender and blitz, then stir back into the pan. Taste the soup and add a little more salt and pepper if needed. Ladle the soup into warm bowls. Tear over the parsley to garnish.
- Tip
Eat & Keep
This soup will keep in the fridge for up to 3 days or you can freeze it for up to 3 months (stir in the parsley before blitzing). Divide between individual tubs, cool and then seal and chill or freeze. Defrost overnight and make sure it's piping hot all the way through when it's reheated.