Red bean soup

Name: Red bean soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 tin Kidney beans; 1 litre of stock made with one vegetable stock cube; 1 sliced medium potato washed and peeled; 1 white one large onion; 1 clove garlic crushed; 1 carrot peeled and diced; ½ small leek diced; 1 whole pimento seed (All spice); 2 teaspoons dried mixed herbs; 1 teaspoon paprika; ½ tin chopped tomatoes; 10ml oil; Optional – hot sauce to taste

3 steps

Prep:15minCook:40min

Hearty red bean soup packed with flavour. Ideal soup for batch cooking, freeze and defrost ready for lunch or dinner. Optional: add boiled dumplings

Updated at: Thu, 17 Aug 2023 04:44:01 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories411.6 kcal (21%)

Total Fat7.3 g (10%)

Carbs65.6 g (25%)

Sugars11.7 g (13%)

Protein24.4 g (49%)

Sodium1736.9 mg (87%)

Fiber13.5 g (48%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1tin kidney beans

1 litrestock

made with one vegetable stock cube

1potato

sliced, medium, washed and peeled

0.5leek

2 teaspoonsdried mixed herbs

1 teaspoonpaprika

0.5tin chopped tomatoes

10mloil

hot sauce

Optional, to taste

Instructions

Step 1

Add one stock cube to 1 litre of hot water. Drain kidney beans and set a side

Step 2

Add 10ml oil to a small pot and sweat off onions, carrots, leeks and garlic Add all the herbs, spices and kidney beans to the pot. Add ½ tin of tomato then cover with stock and simmer gently with lid on until potatoes are cooked.

Step 3

When potatoes are cooked, blend the soup using a hand or jug blender.