Recipe Ingredients

• 1x 410g can SPAR baked beans
• 1x 410g can SPAR butter beans
• 2 litres (8 cups) chicken stock (see recipe for homemade or use 2 SPAR stock cubes)
• 3 SPAR Freshline leeks, halved
• 4 SPAR Freshline carrots, cubed
• 4 SPAR Freshline potatoes, cubed
• 5 ml crushed garlic
• 1 Spar Freshline onion, chopped
• 250 ml SPAR soup mix

Hints & Tips

Home-made Chicken Stock

• Leftover bones and skin from a cooked or raw chicken carcass
• SPAR Freshline Celery
• SPAR Freshline Onions
• SPAR Freshline Carrot
• Parsley
• Spar Salt
• Spar Pepper

1. Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add veggies such as celery, onion, carrots or parsley. Add about a teaspoon of salt, 1/4 tsp of pepper.
2. Bring to the boil and immediately reduce heat to bring the stock to barely a simmer. Simmer uncovered for at least 4 hours, occasionally skimming off the foam that comes to the surface.