Bean soup
Minutes to Prepare: 40
Minutes to Cook: 40
Number of Servings: 8
Ingredients:
1 onion
2–3 garlic cloves
1 medium carrot and 1 medium sweet potato
1 red/ white Potatoes
1 cup chopped celery
½ vegetable stock cube
1 x 400g/14oz can red kidney beans( I used handful of soaked kidney bean)
½ cup brown lentils ( Barley optional)
1 tsp vegetable oil
1 tsp chilli powder
1 tsp ground cumin (optional)
1 tsp dried oregano (optional)
1 tsp dried basil (optional)
1 x 400g/14oz can chopped tomatoes
2 Table spoon of tomato paste
ground black pepper (optional)
Handful chopped Parsley
If like add 1 cup cooked pasta
Preparation method:
1. Heat a large pot over medium heat, and warm olive oil.
2. Add chopped yellow onion, minced garlic, and chopped carrots, potatoes, sweet potatoes
and celery then cook, stirring as necessary, until tender (about 5 minutes).
3. Add chili powder and ground cumin; and cook, stirring constantly, for 60 seconds.
4. Add enough water to cook, 1 can of kidney beans, brown lentils, and freshly ground black
pepper; and bring to a boil.
5. Once the beans cooked add can of diced tomatoes, tomato paste and salt to taste.
6. Reduce heat, cover, and simmer for about 15 minutes. At the end sprinkle with parsley.
7. Let cool a bit before serving.
This hearty, warming soup uses basic store cupboard ingredients and is cooked from scratch.
Add extra chilli powder for a spicy kick.