Chunky Vegetable Soup

This is always a firm favourite vegetable soup in our house.  I have been making it for years and always satisfies.  Thick and hearty.  Enjoy.

*Taken from Family Circle's 'Comfort Food', published 1999, pg 57*

Ingredients

50g butter

1 leek, chopped

1 celery stick, chopped

1 large carrot, chopped

1 large potato, chopped

1 parsnip, peeled and chopped

1 swede or turnip, peeled and chopped

225g sweet potato, chopped

1/2 cup (115g) soup mix

2 litres vegetable stock or water

1 cup (155g) frozen peas

125g green beans, chopped

and the two ingredients I always forget;

1/4 cup (15g) chopped fresh mint

1/3 cup (20g) chopped fresh parsley

Method

Heat the butter in a large heavy-based pan and cook the leek, celery, carrot, potato, parsnip, swede or turnip and sweet potato, stirring for 5 minutes.

Add the soup mix and stock or water.  Bring slowly to the boil, then reduce the heat and simmer, covered, for 1 1/4 hours or until the mix has softened.

Add the peas and beans and cook for a further 10 minutes, or until tender.  Stir in the chopped mint and parsley.  Season to taste with salt and pepper.  Serve hot.  Delicious with crusty bread.

Serves 6