Our quick, cheap and easy to make vegetable stew has been taken from our January 1943 issue. This recipe has been speeded up by swapping haricot beans for canned butter beans.
1 tbsp 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
Add a can of tomatoes to give more flavour and substance.
Heat the oil in a large pan, add the onion and fry slowly for 5 mins. 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.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.