Everyday Meals

Bean & Vegetable Soup


A tomato based soup full of vegetables.

Prep time:10 mins

Cook time:14 mins

Serves: 4


  • 2 teaspoons oil
  • 1 medium leek, thinly sliced
  • 2 zucchini, diced
  • 1 stick celery, chopped
  • 410g can Leggo’s Tomato Puree
  • 420g can Edgell Red Kidney Beans, undrained
  • 2 cups liquid vegetable stock


Step 1

Heat oil in large saucepan, add leek, zucchini and celery and cook for 3-4 minutes or until tender.

Step 2

Stir in Leggo’s Tomato Puree, undrained Edgell Red Kidney Beans and stock and bring to the boil. Cover and simmer for 10 minutes. Serve.

Tasty Tip!

Edgell Four Bean Mix can be used as an alternative to Edgell Red Kidney Beans.

Bean  Vegetable Soup
User rating:
  • 4

Featured in this recipe

  • Tomato Puree 410g

    Tomato Puree 410g

  • Red Kidney Beans 420g

    Red Kidney Beans 420g

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