Spring Recipe: Chunky Bean Soup

Spring Recipe: Chunky Bean Soup

When it comes to food in the Spring we think of light, healthy meals that light up our lunch times and this chunky bean soup is the perfect recipe.

Not only is it warming in this unseasonably cold weather but it’s also a really healthy lunch time option for all the family.

Here’s what you’ll need and how to do it, enjoy!

Chunky Bean Soup

Ingredients:

1 tbsp vegetable oil

1 onion, chopped

1 carrot, peeled and chopped

1 red pepper, deseeded and chopped

1 clove garlic, crushed

1 tsp ground paprika

1 tsp ground cumin

1/4 tsp chilli powder

1 (400g) can chopped tomatoes

2 tbsp tomato puree

750ml (1 1/2pt) vegetable stock

1 (400g) can red kidney beans, drained and rinsed

1 courgette, chopped

Salt and freshly ground black pepper

150g/5oz Lighter Choice Mature cheese, grated

2 tbsp chopped flat parsley

Crusty bread to serve

Method:

1. Heat the oil in a large pan, add the onion, carrot and pepper and saute over a medium heat for 3 mins to soften. Add the garlic and spices and cook for 30 seconds

2. Add the tomatoes, puree and stock, then season with salt and pepper. Cover with a lid, bring to the boil, reduce the heat and simmer for 10 mins or until the carrots feel tender.

3. Stir in the beans and courgette, then simmer for a further 5 mins. Adjust the seasoning to taste

4. Divide the soup between four bowls, heap cheese into the centre of each and scatter over the parsley. Serve with crusty bread

Tagged in