Mixed Vegetables

INGREDIENTS

1 tablespoon olive oil

1 onion, peeled and sliced

2 carrots, peeled and diced

2 parsnips, peeled and diced

2 celery stalks, chopped

250g (8oz) Swede, peeled and diced

600ml (1 pint) hot vegetable stock

400g can tomatoes

420g can butter beans, drained

A handful of chopped parsley

Method

Heat the oil in a large pan, add the onion and fry slowly for 5 minutes. Add the other vegetables, cover and fry over a medium heat for 5 minutes, so they start to soften.

Pour in the stock and canned tomatoes, bring to the boil, cover and simmer for 10 minutes. Stir in the beans and cook for another 5 minutes, until the vegetables are tender. Sprinkle with the chopped parsley. -www.goodtoknow.co.ukrecipes