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Bean Vegetable Soup

Bean and vegetable soup

Bean and Vegetable Soup

Bean Vegetable Soup

Beans to Boost Your Meals

Beans and vegetable soups are a super way to feel nourished and satisfied. According to a recent study, regular bean eaters are 22 percent less likely to be overweight and have smaller waistlines than those who pass on legumes. Beans release energy slowly into the body, making them a great weight loss food. ‘They are also high in protein and fibre, which satiates the appetite and keeps you full for longer periods of time.

Bean and Vegetable Soup

2 tbsp Clearspring extra virgin olive oil

1 clove garlic, minced

1 carrot, cut into small cubes

1 celery stalk cut into small cubes

2 small leeks finely sliced

4 tbsp tomatoe passata

1 cup of borlotti or mixed beans, cooked (canned organic is fine)

2 stamp size pieces of Clearspring Kombu

1 sachet Clearspring Miso Bouillon

4 cups filtered water

2 tbsp finely diced fresh parsley

Sea salt and black pepper to taste (optional)

Bring the kettle to a boil and mix the ingredients of the miso bouillon sachet in 4 cups of the hot water and set aside. In a pot, warm up the oil and add the garlic and fry for a few seconds.  Add the carrots and celery and leeks and sauté for five minutes.  Add the tomato passata and cook for a further few minutes.  Add the beans, kombu and miso bouillon stock.  Bring to the boil and cook for 20 minutes on a low heat.

Remove and discard the kombu. Take one heaped cup of the soup, blend to a cream in an upright blender or use a stick blender and return to the pot.  Stir in the parsley. Season the soup to taste with salt and black pepper (optional) and if you prefer finish off with a swig of Clearspring olive oil.

In good health

marlene-signature

 

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