2019-03-Mixed-bean-and-veggie-soup.jpg

Serves: 4

Preparation Time: 45mins.

Ingredients:

  • 500ml vegetable broth

  • 400g cooked beans (black, white, red - whichever you have/like)

  • 400g chopped tomatoes

  • 100g sweetcorn

  • 1 carrot

  • 1 leek

  • Handful of chopped kale

  • 1 teaspoon dried rosemary

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • ½ teaspoon smoked paprika

  • ½ teaspoon chilli flakes

  • Handful of fresh herbs (e.g. coriander or parsley) 

Optional:

  • 1 tablespoon peanut butter for creaminess

Method:

  1. Prepare vegetable broth by adding 500ml boiling water to stock powder or cube in a measuring jug. Stir so that cube or powder dissolves.

  2. Chop the carrot and green leaves of the leek.

  3. Add 4-5 tablespoons of the vegetable broth to a large saucepan and sauté leeks and carrots for 5mins.

  4. Add remaining broth and all the other ingredients except the kale. If using beans from a can make sure to rinse with cold water before using.

  5. Bring the soup to boil and reduce to medium heat. Allow to simmer for 20mins.

  6. Add chopped kale and stir through until it softens (after 2mins.) 

  7. Stir in peanut butter if using.

  8. Sprinkle with fresh herbs to serve.

Penny recommends:

  • If you're short on time, use mixed frozen​ vegetables which are already chopped and ready to use.

© 2019 Reconnect with Nature.

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