Vegetable Soup is one of the easiest dishes to cook and a great way to use up any ingredients that you have lying around and of course can be made using any of your favourite vegetables.
End of week vegetable soup is a staple in my kitchen and made with whatever vegetables remain in the pantry or fridge at the end of the week.
Adding just a few extra ingredients can completely transform a humble vegetable soup into something really special.
Mixed Bean & Vegetable Soup
Course: Appetizers, Featured, Lunch, Slimming Recipes, Soup6-8
servings10
minutes25
minutesIngredients
2 Large carrots (peeled and sliced).
1 Medium Onion (Chopped).
2 Medium Potatoes (cubed)
1/3 Swede (Chopped).
2 sticks of celery Chopped)
1/3 Savoy Cabbage (Sliced).
1 tbsp. Tomato puree
½ Tin Chunky Chopped Tomatoes.
1 Tin mixed beans (in water or brine)
1 tsp mixed herbs (Dried)
½ tsp. Smoked or Sweet Paprika (I use sweet paprika)
1 1/2 Litres Chicken or Vegetable Stock (I use 2 Knorr stock pots to give a good and deep flavour)
1 1/2 Tsp. salt.
1 Tsp. Cracked black pepper.
Directions
- Bring 1 litre of water to a boil and stir in 2 chicken or vegetable stock pots until completely combined.
- Add the chopped carrots, swede onion, cabbage, tomatoes, tomato puree, paprika and dried herbs and bring back to a rolling boil.
- Reduce the heat to a simmer and allow to cook for 15 minutes to allow the vegetable to soften a little.
- Drain the liquid from the tin of mixed beans and add to the pot along with a little salt and cracked black pepper and continue to cook for a further 10 minutes.
- Make a final seasoning taste and serve.
Notes
- Stock Note: I personally use 2 Knorr chicken stock pots to give a good deep flavour.
- Herbs & Spice Note: Herbs and spices preferences are very much different for everyone so feel free to mix it up a little and add the herbs and spices that you prefer.
- Mixed Beans Note: You can also use frozen mixed beans to this soup, simply cook to the packet directions.
