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.
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