Bean & Pepper Soup
1 onion, chopped (140g)
4 ribs celery, chopped (200g)
3 carrots, chopped (225g)
750 ml vegetable stock
few sprigs thyme
1 can borlotti beans (235g)
1 tomato, deseeded & chopped finely
½ red pepper, chopped finely
Chop onions, celery & carrot. Cover with water, add the stock cube and simmer over low heat until the vegetables are tender, about 20 minutes.
Puree and return to the pan. Add the chopped red pepper, the deseeded & chopped tomato, the beans and the thyme. Season to taste with salt & plenty of fresh black pepper. Simmer for a further 10 minutes and serve.
Makes 2 servings.
Nutrition Data per serving
Calories (kcal) 221.9
Carbohydrate (g) 38.4
Protein (g) 12.4
Fat (g) 2.6
Fibre (g) 12.0
4 ribs celery, chopped (200g)
3 carrots, chopped (225g)
750 ml vegetable stock
few sprigs thyme
1 can borlotti beans (235g)
1 tomato, deseeded & chopped finely
½ red pepper, chopped finely
Chop onions, celery & carrot. Cover with water, add the stock cube and simmer over low heat until the vegetables are tender, about 20 minutes.
Puree and return to the pan. Add the chopped red pepper, the deseeded & chopped tomato, the beans and the thyme. Season to taste with salt & plenty of fresh black pepper. Simmer for a further 10 minutes and serve.
Makes 2 servings.
Nutrition Data per serving
Calories (kcal) 221.9
Carbohydrate (g) 38.4
Protein (g) 12.4
Fat (g) 2.6
Fibre (g) 12.0
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