Bean and Vegetable Soup

MARYCALLAN53377
11Ingredients
70Minutes
80Calories

Description

Make a big pot of this whenever you have a moment and you’ve got lunch for a week. That’s the beautiful thing about it, it gets better with age. I picked up one of those mixed bags of dried beans at the supermarket the other day and after a little s…

aking, then simmering with a few more veggies, herbs and stock, this soup was created. It’s not a stunner to look at but it’s a stunner to eat and your body will thank you for the love and care you’re showing it.

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Ingredients

US|METRIC
  • 1 packet dried beans (mixed or any kind you like OR 2,15 oz canned beans - your favorite)
  • 3 tablespoons olive oil
  • 1 onion (large, peeled and finely chopped)
  • 3 cloves garlic (minced)
  • sea salt
  • 1 tablespoon cumin
  • 1 teaspoon red pepper flakes
  • 1 sprig fresh rosemary
  • 1 teaspoon harissa paste (optional)
  • 32 ounces vegetable stock
  • 1 teaspoon red wine vinegar
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    Directions

    1. If you’re using the dried beans, place them in a LARGE bowl and cover with water. Allow to soak overnight or for at least 12 hours. Rinse really, really well then place in a pot, cover with fresh water and bring to the boil. Reduce to a simmer and allow to bubble away for about an hour.
    2. If you’re using canned beans skip step number one, just rinse the beans very well and set aside. Place the olive oil in a large pan and add the sliced onions, sprinkle a little sea salt over the onions and saute on a low heat for about 10-12 minutes until golden.
    3. Add the onions, carrots, salt, pepper and garlic and saute for a further 5 minutes.
    4. Add the rinsed beans along with the cumin, red pepper flakes, rosemary sprig and harissa paste. Stir very well to combine. Add the stock, bring to the boil, reduce to a simmer and cook until the veggies are just tender.
    5. Remove the sprig of rosemary. Add a teaspoon of red wine vinegar. Serve with fresh herbs.

    NutritionView More

    80Calories
    Sodium31% DV740mg
    Fat11% DV7g
    Protein2% DV<1g
    Carbs1% DV4g
    Fiber3% DV<1g
    Calories80Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium740mg31%
    Potassium65mg2%
    Protein<1g2%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate4g1%
    Dietary Fiber<1g3%
    Sugars2g4%
    Vitamin A10%
    Vitamin C4%
    Calcium2%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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