Baked Beans Soup

Baked Beans Soup

Core recipe

Points 2½ per serving (original points)

Serves 4

2 x 400g tins baked beans

450ml chicken stock

frylight

1 onion, finely chopped

1 leek, fienly sliced

1 small carrot, finely chopped

1 tsp dried basil

salt & pepper

Whizz ¾ of the baked beans with all of the stock until smooth.  Pour into a saucepan.  Slowly bring to the boil and leave over a gently heat.

In another pan, spray with frylight and cook the onion, carrot and leek for 5 mins.

Add the bean puree, the rest of the beans, basil and salt & pepper.  Bring to the boil, turn heat to low and simmer for 15 mins.