Recipe – Tin-Estrone

 

1 onion diced or 100g frozen onion

2 cloves garlic crushed

200g Tin carrots, drained

1 tbsp oil

400g Tin of tomatoes

1 vegetable stock cube dissolved in 600ml boiling water

½ tsp dried mixed herbs

400g Tin of baked beans

400g Tin of spaghetti hoops

 

Heat the oil in a pan and add the onions, garlic, carrots and heat for 5 minutes until they soften.  Pour over the stock, tomatoes and dried herbs and bring to the boil.

When it is boiling, reduce to a medium heat and simmer for a few minutes and stir regularly.

Meanwhile, gently rinse the sauce of the baked beans and spaghetti hoops then add them to the soup mixture. Cook for a further 10 minutes until the beans have softened.

Suggestions – Any other veg you have could be added with the onions and carrots, for example a tin of sweetcorn or pulses.

Add a handful of dried lentils with the stock