Bean and vegetable soup
Boost your immune system and ward off infection
This recipe results in a large batch of soup, perfect for stocking your fridge or freezer with leftover portions
Ingredients (serves 6-8)
Preparation and cooking time: 60 minutes
- 1 tbsp olive oil
- 1 medium red onion, chopped
- 3 celery stalks, sliced
- 3 medium carrots, diced
- 3 medium potatoes, skin on, diced
- 2 tbsp chopped fresh thyme, rosemary or oregano (2 tsp dried)
- 2 long red chilies, finely chopped
- 4 garlic cloves, minced
- 2 x 400g cans chopped tomatoes
- 1 tbsp tomato paste
- 2 litres good quality vegetable stock
- 400g can kidney beans, drained (1½ cup home cooked)
- 400g can chickpeas, drained (½ cup home cooked)
- Bunch of English spinach, stalks removed, washed, roughly sliced
- Salt and pepper to taste
Method:
Heat olive oil in a large pot over medium heat. Add onion, celery and carrot and cook until onion is translucent. Add potatoes, herbs, chilli and garlic and cook stirring for two-three minutes. Add tomatoes, tomato paste and stock, increase the heat and bring to a boil. Reduce heat, cover and simmer for 20-30 minutes. Stir in beans and cook for a further 10 minutes. Add spinach, season to taste with salt and pepper, and remove from heat.
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Words: Ruth Friedlander, Photo credit: Jessica Symonds
