Three bean and tomato soup
A wholesome dish for winter days!
A tasty soup packed full of flavour and easy to make.
Ingredients - Serves 4 Adults
- 1 tablespoon of olive oil
- 1 medium onion
- 2 cloves of garlic
- 1 green pepper
- 1 x 400g / 9 oz. tin of chickpeas
- 1 x 200g / 7 oz. tin of red kidney beans
- 1 x 200g / 7 oz. tin of butter beans
- 1 x 400g / 9 oz. tin of tomatoes
- 200ml / 7 fl oz. of low salt vegetable stock
- 60g / 2 oz. of tomato salsa
- 1 teaspoon chilli powder
- ¼ teaspoon ground cumin
- Black pepper to taste
Method
- Heat the oil in a large saucepan at medium heat
- Chop the onion, garlic and green pepper and wash the beans
- Add the onion and green pepper to the saucepan and cook for 7 to 9 minutes, until soft
- Add the garlic and cook for 1 minute
- Add the remaining ingredients and bring to the boil. Reduce the heat, cover with a lid and simmer for 15 to 20 minutes
Serving Suggestions
Serve with crusty whole meal bread
Try adding some fresh chilli for an extra kick
Disclaimer
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1/4 of the recipe contains
of an adult's reference intake
| Nutrition Information |
| Typical Values | Per 100g | Per Portion (364g) |
| Energy | 261Kj | 950Kj |
| 62Kcal | 225Kcal |
| Fat | 1.4g | 5g |
| (of which saturates) | 0.2g | 0.7g |
| Carbohydrate | 9.1g | 33g |
| (of which sugars) | 3.3g | 12.2g |
| Fibre | 0.7g | 2.6g |
| Protein | 3g | 10.8g |
| Salt | 0.4g | 1.5g |
Recipe rating
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