- 1 onion, chopped
- 250 ml chopped celery
- 250 ml peeled and sliced carrots
- 2 cans (400 g each) four-bean mix, drained and rinsed
- 1 can (400 g) chopped tomatoes
- olive oil
- 250 ml beef stock
- salt and milled pepper
1. Heat a glug of oil in a large saucepan and fry onion, celery, and carrot in a large saucepan for 4-5 minutes.
2. Add remaining ingredients and simmer until carrots and celery are soft.
3. Using a stick blender, pulse a few times to reach a chunky consistency.