Creamy Bean Soup

As most of my friends will know, I'm not exactly renowned for being the best cook in the world! But I've recently discovered The Philadelphia Cookbook which is fab!

I've been a veggie for 21 years and do sometimes find it hard to eat enough beans and pulses etc but am trying very hard to be "good" at the moment. So have just made their creamy bean soup for lunch - yum!

For some reason I can't find that particular recipe on their website, so if anyone fancies giving it a go themselves here's the details ...


15g butter or margarine
1 red onion, thinly sliced
2 garlic cloves, crushed
600ml good quality vegetable stock
2 medium potatoes, peeled and cut into small pieces
1 x 420g can mixed beans, drained
200ml semi-skimmed milk
100g Philadelphia, softened
flat leaf parsley, rougly chopped, to garnish

MELT the butter in a large saucepan, add the onion and garlic and gently fry for about 5 minutes or so until softened
ADD the stock and potatoes, bring to the boil and cook for 10 minutes or until the potatoes are tender. Stir in the beans and simmer for a further 5 minutes.
STIR the milk into the Philly and then add to the soup. Continue to heat the soup gently for a few minutes until the Philly has completely melted. Serve in warmed bowls sprinkled with the fresh parsley.