Two Good’s Angie Prendergast-Sceats Bean and Vegetable Soup

17 October 2019 Angie Prendergast-Sceats

Two Good’s Angie Prendergast-Sceats Bean and Vegetable Soup

Photo by Petrina Tinslay


Serves 6-8

50ml olive oil
1 large brown onion, finely chopped
4 garlic cloves, finely chopped
1½ tablespoons smoked paprika
1 tablespoon dried oregano
600g butternut pumpkin, peeled, seeded and diced into 1cm pieces
1.75 litres vegetable or ham or chicken stock
4 kale stems, stalks removed, leaves thinly sliced
170g green beans, ends trimmed, cut into thirds
250g fresh or frozen corn kernels
400g tin chickpeas, drained and rinsed
400g tin borlotti beans, drained and rinsed
sea salt and freshly ground black pepper, to taste
½ bunch flat-leaf parsley, leaves picked and coarsely chopped


Heat the oil in a large, heavy-based saucepan over medium heat. Add the onion and cook for 6-8 minutes or until soft. Add the garlic and stir for 1-2 minutes or until fragrant. Add the paprika and oregano and stir for another 2 minutes or until fragrant.
Add the pumpkin and stock and bring to the boil over high heat. Reduce the heat to low and simmer for 10 minutes or until the pumpkin is just starting to soften. Stir in the kale, green beans, corn, chickpeas and borlotti beans. Cook for another 10 minutes or until the pumpkin and green beans are tender. Season to taste. Remove from heat, stir in the parsley, then ladle into bowls and serve with crusty bread.

Angie says…

My grandmother lived in the country and I lived in the city. Every time I would visit, she would welcome me with a big bowl of hot soup that she’d been cooking all morning, so the delicious smells filled the house. Sometimes it was pumpkin soup, sometimes it was a hearty lamb shank and barley soup – there were many varieties. In that humble bowl of soup was all her love and affection, so to me, making soup for the ones I love is endowed with these same memories and feelings of being welcomed home. Soup is a dish that every culture shares: it warms us from within, and can be made with simple and inexpensive ingredients.

Soup is one of the first dishes I teach as part of Two Good community cooking classes. It was also what started the Two Good journey. A jar of soup bought by one person, so another less fortunate could enjoy one too.

A good soup in your repertoire is key to becoming a good home cook. This soup is a simple vegan and gluten-free recipe that I often make with different seasonal vegetables. It’s an extremely comforting bowl that is perfect when you’re feeling under the weather. It’s also great made with smoked hambone stock as the base with the meat tossed through. Or try it with chicken stock and torn meat stirred through. Always make a big batch and freeze some for those cold winter nights when you don’t feel like cooking.

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This article first appeared in The Big Issue ed#595