Vegetable Soup

Step 1

Put the beans in a large bowl, cover with cold water and soak overnight.

Step 2

Rinse, then transfer to a saucepan, cover with cold water and cook for 45 minutes, or until just tender.

Step 3

Drain.

Step 4

Meanwhile, heat the oil in a large saucepan.

Step 5

Add the leek and onion and cook over medium heat for 2-3 minutes without browning, or until the start to soften.

Step 6

Add the carrot, celery and zucchini and cook for 3-4 minutes.

Step 7

Add the tomato paste and stir for 2 more minutes.

Step 8

Pour in the stock and 40 fluid ounces of water and bring to a boil.

Step 9

Reduce the heat to low and leave to simmer for 20 minutes.

Step 10

Add the pumpkin, potato, parsley and beans and simmer for a further 20 minutes, or until the vegetables are tender and the beans cooked.

Step 11

Season to taste.

Step 12

Serve immediately.

Step 13

Hint: To save time use canned beans.