Comforting Vegetable Soup
Wrap yourself in warmth with my comforting vegetable and bean soup: a warm blend of tender beans and colourful vegetables that brings comfort in every spoonful. Perfect for cold days and soul-soothing moments!
In the collections
The ingredients
- 2 carrots, cut into small cubes
- 2 celery stalks, large; cut into small cubes
- 1 yellow onion, finely chopped
- 1 medium potato, cut into small cubes
- ½ turnip, cut into small cubes
- 1 leek, finely chopped
- 2 cloves garlic, finely chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp dried parsley
- 1 tbsp dried basil
- 1 tbsp dried oregano
- salt and black pepper
- 3 bay leaves, leaves
- 5 cups low-sodium vegetable broth
- 1 mixed beans, 19 oz can; drained and rinsed
- 1 white kidney beans, 19 oz can; drained and rinsed
- 2 ¾ cups no-salt tomato sauce
The method
- In a large pot, add the oil, all the vegetables and the seasonings, and cook over medium-high heat for 5 minutes.
- Add the beans, tomato sauce and vegetable broth, then mix with a wooden spoon.
- Cover and cook over low-medium heat for about 45 minutes, or until the vegetables are tender. Stir the soup occasionally.
- Serve on its own, with crackers or toasted bread.
Storage tips
Keeps in the fridge for up to 5 days.
Nutrition facts
Per serving, for reference only.
- 460Calories
- 9 gFat
- 75 gCarbs
- 17 gFibre
- 20 gProtein
Replacing red meat with beans can help lower blood cholesterol, a risk factor for heart disease.
Beans are rich in fibre and have a low glycemic index, which helps regulate blood sugar.
