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Veg & Five Bean Soup
Total 1600 calories
Course Soup Recipes
Cuisine Mediterranean
Servings 8
Author The Purple Pumpkin Blog
- 3 onions chopped
- 1 courgette chopped
- 3 carrots chopped
- 4 cloves garlic crushed
- 3 x 400g canned chopped tomatoes
- 1 x 400g can butter beans drained
- 1 x 400g can canellini beans drained
- 1 x 400g can black eyed beans drained
- 1 x 400g can pinto beans drained
- 1 x 400g can borlotti beans drained
- 3 tsp dried basil
- one/low cal oil spray
- 1 litre vegetable stock
- freshly ground black pepper
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.