I made this Veg & Five Bean Soup for dinner last night and it was de-li-cious! Even better, at around 1600 calories for the whole pot, one portion works out to be around 200 calories – guilt free eating!
Heat a large saucepan and spray with a little oil spray. Add the chopped onions, garlic, carrots and courgettes and sweat down for about 5 minutes.
Add all the drained beans and the chopped tomatoes and stir.
Sprinkle in the basil and season with as much black pepper as you like.
Add the vegetable stock (or one litre of water and a few stock cubes)
Bring to the boil and simmer for half an hour until the vegetables are tender.
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
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Michelle lives in London with her husband, son, and cat named Pumpkin. She started The Purple Pumpkin Blog in 2011 and the idea behind the blog is simple - Cook, Create, Celebrate! Michelle shares delicious recipes and creative ideas for all seasons, holidays, parties, & Disney! She thinks up the ideas so you don’t have to!
Happy Homebird
May 1, 2014 @ 7:34 pm
This is just my kind of soup, filling and chunky. I’m doing Weight Watchers so this will be a great one for me to make.
Michelle Ordever
May 1, 2014 @ 7:39 pm
It’s a really, really tasty soup – hope you give it a try and enjoy it! x