Vegetable bean soup recipe
“Easy to make winter soup packed with veggies and vitamins, beans optional”
- Preparation time: 15 mins
- Cook time: 40 mins
- Total time: 55 mins
- Yield: serves 7+
This soup is very easy to make, and it's packed full of nutritious veggies, giving you a healthy dose of vitamin C to help ward off the winter ills. You can leave the beans out if you don't like or can't eat legumes.
You can also vary the vegetables, and the quantities. Other great vegetables that can be used include; parnsip, leek, mushrooms, sweet potato, potato, and green beans. Just root through the fridge and use whatever you have, however I would advise against using things like squash or zucchini as it will go quite soft during cooking, and mushy when reheated.
- Gently sauté the onion in the olive oil for 5 minutes until softened.
- Add the minced garlic and cook for 1 minute.
- Add the rest of the chopped vegetables and the herbs, but not the black pepper, and gently sauté for 5 minutes.
- Add the liquidised tomatoes, vegetable stock and rinsed beans, bring to the boil then cover with a lid and reduce the heat.
- Cook on a gentle heat for 25-30 minutes, stirring occasionally.
- Remove from heat, season with freshly ground black pepper and serve immediately in warmed bowls.
This soup also freezes really well, put single portions into freezer tubs and freeze, then you'll have some warming soup ready made for those cold, winter days.