Bean and vegetable soup

Cooking Soups Bean and vegetable soup

Hearty comfort meets healthy eating in this delicious low-fat vegetarian soup recipe.

Lables: Low fat Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat oil in a large saucepan over medium heat. Cook onion and garlic for 4 to 5 minutes, or until slightly softened. Add potatoes and cook, tossing, for 1 minute.
  2. Add stock, tomatoes and water. Bring to the boil. Reduce heat to medium and simmer, uncovered, for 20 minutes.
  3. Stir in soya beans and cook, uncovered, for a further 5 minutes.
  4. Stir in spinach and parsley. Cook for 1 minute, or until spinach wilts. Season with pepper.

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1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
400g small chat potatoes, lightly chopped
4 cups salt-reduced vegetable stock
400g can diced tomatoes
2 cups water
2 x 300g cans soya beans, rinsed, drained
1 bunch English spinach, trimmed, washed, chopped
1/3 cup continental parsley leaves, chopped

Adv

Autors
Preparation time
15
Cooking time
32
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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