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Soup Provencale

Ingredients Required:

1kg Baby Potatoes (Washed)(s)



1 Spanish Onion.(s)



1kg Carrots (White Heritage)(s)



1kg Beans French (Loose) (s)



1 Garlic (Loose Bulb)(s)



1 Red Pepper(s)



1 Basil (60G Pack)(s)



Black Pepper
Salt (to taste)
Parmesan Cheese

This soup is based on one served to me during one of my trips to province and it was lovely.


115g/ (4oz) dried haricot beans

2 tbsp olive oil

2 medium onions, finely chopped

2 medium carrots, thinly sliced

2 large potato, finely diced

2 garlic cloves, crushed

1 litre (1 3/4 pints) chicken stock

2 tbsp tomato puree

salt and freshly milled pepper

115g/ (4oz) french or runner beans, thinly sliced

handful of fresh basil leaves

freshly grated parmesan cheese


  1. Pour sufficient boiling water over the haricot beans to cover them completely and leave to soak overnight.
  2. The next day, preheat the slow cooker on high.  Drain the haricot beans.
  3. Heat the oil in a large saucepan, add the onions, carrots and potato and cook, stirring ocassionaly, until softened but not browned.
  4. Add the garlic, drained beans, stock, tomato puree, and a little seasoning.  Bring to the boil and simmer gently for 5 mins.
  5. Transfer to the slow cooker and stir in the French beans.
  6. Put the lid on and cook on low for 8-10 hrs.
  7. Just before serving, add seasoning to taste.  Roughly tear the basil leaves and stir in.
  8. Served sprinkle with parmesan cheese.