Hearty Vegetable and Bean Soup

Slow cooker option – Refined sugar free – Gluten free – Nut free – Egg free – Dairy free – Grain free – Vegetarian – Vegan – Freezer friendly

SERVES: 6

Everyone loves a good ol’ veggie soup and this one will not disappoint. Packed with heaps of vegetables and added beans to fill you up, just throw it into the slow cooker in the morning and arrive home to the aroma of heart warming soup. Tastes great the day of cooking and even better, warmed up as leftovers for lunch the next day.


hearty bean and vegetable soup

INGREDIENTS

1 brown onion, 1cm dice

2 cloves garlic, minced

400g potato, 1cm dice

1 can diced tomatoes

2 can cannelini beans, drained and rinsed

2 cups fresh baby spinach leaves

3 carrots, 1cm dice

2 zucchini, 1cm dice

1 cup frozen peas

4 cups vegetable stock

1 cup water

Cracked pepper to taste

Parsley to serve


CONVENTIONAL INSTRUCTIONS

  1. In a large non stick pan cook your onions and garlic until onions are translucent.
  2. To the pot add your carrots, potato, vegetable stock, water and diced tomatoes and bring to the boil. Allow this to simmer for 20 minutes.
  3. Add your remaining ingredients and continue to simmer for a further 10 minutes.
  4. Serve warm, sprinkled with fresh parsley.

SLOW COOKER INSTRUCTIONS

  1. Place all ingredients except spinach, zucchini and cannelini beans into the slow cooker. Cook on high for 4 hours or low for 6 hours.
  2. Add your zucchini and cannelini beans and cook for another 1 hour.
  3. Serve warm, sprinkled with fresh parsley.

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