Tomato And Butter Bean Soup

• 2 tablespoons sunflower oil
• 1 onion, peeled and finely chopped
• 1 clove garlic, peeled and crushed
• 1 teaspoon curry powder
• 1 tablespoon tomato puree
• 1 vegetable stock cube, dissolved in 850 ml warm water
• 14 ounces canned tomatoes, chopped
• 8 ounces potatoes, peeled and diced
• 1 carrot, peeled and diced
• salt & freshly ground black pepper
• 15 ounces canned butter beans, drained
• 1 tablespoon parsley, chopped

1. Heat the oil in a large, heavy-based pan.
2. Add the onion, garlic and curry powder, then cook for 1 minute.
3. Stir in the tomato puree, vegetable stock, tomatoes, potatoes and diced carrot.
4. Cover and simmer for 35 minutes.
5. Season to taste.
6. Add the butter beans and parsley, then simmer for 10 minutes.

sunflower oil, onion, clove garlic, curry powder, tomato puree, vegetable stock cube, tomatoes, potatoes, carrot, salt, butter beans, parsley

Taken from www.food.com/recipe/tomato-and-butter-bean-soup-42614 (may not work)