Chunky Bean Soup
The perfect winter soup, make in batches and store in the fridge or freeze until you need it!
Serves 4
133 kcal per serving
Prep time: 10 mins
Cooking time: 35 mins
Ingredients
1x200gtin of haricot beans, drained and rinsed
1x200gtin of flageolet beans, drained and rinsed
1x200gtin of kidney beans, drained and rinsed
200g tomato passata
800ml vegetable stock
1 medium onion, peeled and chopped
1 courgette, diced
1 medium red pepper, deseeded and diced
1 medium yellow pepper, deseeded and diced
2 tsps oregano or thyme, freshly chopped
salt and black pepper
A few chives for garnish (optional)
Method
Preheat a non-stick wok or frying pan. Dry-fry the onion andpeppers for 4-5 minutes. Transfer to a large saucepan adding the remainingingredients. Simmer gently for 30 minutes.
Allow to cool then divide into smaller containers. Seal and freeze.Reheat by bringing up to the boil and simmer for 10 minutes. Season to tastewith salt and pepper and sprinkle over the chives if using.
This will keep in the fridge for up to five days and can be frozen.
