Butterbean and sweetcorn soup

  • 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
  • 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.
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