Ingredients

• 1 onion, finely diced
• 1.5 litres of chicken stock
• ½ stick celery, finely diced
• 400g potato, peeled and finely diced
• 1 x 400g tin sweetcorn
• 1 x 250g tin butter bean or borlotti bean
• 1 stalk coriander, roughly chopped
• 2 spring onions, finely chopped
• Olive oil

Method

• Start by heating the oil in a heavy-bottomed pot, adding in the onions and cooking until translucent for approximately 6 minutes.
• Next, add in the potatoes and cook for a further 3 minutes. Then cover with the chicken stock (you can use a vegetable stock if you want to keep the dish vegetarian).
• Next, add in the celery, sweetcorn and beans, cooking on a simmer until the potatoes and beans are tender.
• Finally, season with salt and pepper to taste and serve with a garnish of fresh spring onion and coriander.
• If you want to spice this up a bit then you could add 250g of crab meat, half a finely chopped red chilli and a squeeze of lime.