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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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A low-fat veggie soup recipe which is nice on a winters night with some warmed crusty dinner rolls. I am not sure of US equivalent of can sizes, so I hope the 14 oz I have put where cans are needed are correct. Basically, just your average can size, not small and not fat, just normal size! Hope that makes sense! Ingredients:
1 carrot, sliced and diced |
1 large onion, sliced and diced |
1/2 red capsicum, sliced and diced |
1/2 green capsicum, sliced and diced |
1 cup green beans, sliced |
1/2 parsnip, chopped |
5 garlic cloves, sliced |
2 -3 celery ribs, sliced (optional) |
1 (14 ounce) can chopped tomatoes |
1 (14 ounce) can four-bean mix or 1 (14 ounce) can cannellini beans |
3 teaspoons chicken stock |
6 -8 cups water |
1/2 teaspoon oregano |
1/2 teaspoon basil |
1/2 teaspoon mixed herbs |
1/2 teaspoon chili flakes |
Directions:
1. Chop up all the vegetables listed. I have put celery sticks as optional as my husband doesnt like them, but I do!
2. Add all vegetables to dutch oven or similar pan.
3. Add tinned tomatoes and tin of bean mix.
4. Mix stock with hot water and add.
5. Add water (I usually add the water till my dutch oven is almost full - leaving about 5 cms from the top of the pot.
6. Add herbs and mix well.
7. Cook on stove until boiling, then turn down to low and cook for about an hour stirring occasionally.
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