Potato, Carrot and Green Bean Soup

A great winter soup, made with potato, carrot, onion and diced green beans. Flavoured with some vegetable stock, some fresh rosemary, and some dried oregano.

The vegetables were prepared by dicing. The potatoes came ready boiled from the fridge, so were added last, after the rest of the vegetables had been stir-fried for fifteen minutes, along with about half a pint of boiling water, and the vegetable stock.

Simmer under glass for an hour to an hour and a half, stirring frequently. Add the rosemary leaves (pluck from the hard stem), and the dried oregano. Serve with a dusting of freshly ground black pepper.