Directions:
- Heat the oil in a large pan. Add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender.
- Add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally.
- Pour over the stock and tomatoes, including their juice. If using whole plum tomatoes, chop them slightly in the pan (I prefer them to be in largish chunks rather than using pre-chopped tomatoes).
- Bring to the boil. Add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking).
- Add the kidney beans and sweetcorn, then season to taste with salt, pepper and Tabasco.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 244.73 Kcal (1025 kJ) | ||
| Calories from fat | 68.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.66g | 12% | |
|---|---|---|---|
| Cholesterol | 2mg | 1% | |
| Sodium | 153.34mg | 6% | |
| Potassium | 957.64mg | 20% | |
| Total Carbs | 36.09g | 12% | |
| Sugars | 9.23g | 37% | |
| Dietary Fiber | 8.93g | 36% | |
| Protein | 8.78g | 18% | |
| Vitamin C | 31.5mg | 52% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 49.7mg | 276% | |
| Calcium | 103.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 86.83 Kcal (364 kJ) | ||
| Calories from fat | 24.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.72g | 12% | |
|---|---|---|---|
| Cholesterol | 0.71mg | 1% | |
| Sodium | 54.41mg | 6% | |
| Potassium | 339.79mg | 20% | |
| Total Carbs | 12.81g | 12% | |
| Sugars | 3.27g | 37% | |
| Dietary Fiber | 3.17g | 36% | |
| Protein | 3.12g | 18% | |
| Vitamin C | 11.2mg | 52% | |
| Vitamin A | 0.2mg | 17% | |
| Iron | 17.7mg | 276% | |
| Calcium | 36.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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