Cozy Bean Soup
I don’t know about you, but I absolutely love soups. Warm & chunky during cold seasons and cold & smooth in warmer seasons. If you live in a place similar to Ireland where the temperature is never really that high (or is only very high a couple of days a year), you can enjoy warm chunky soups all year round, just like myself.
What I love most about this soup, besides the fact that it’s ready in 15min, is that it’s quite easy to digest because beans and water rich vegetables are BFFs and shouldn’t upset your tummy (if you do get an upset tummy, I really feel for you and I hope you’re getting the help that you need).
Kidney beans are the star of the soup. These beans are an amazing source of protein (8g/100g) & fibre (5g/100g), providing a wide range of minerals and vitamins (from iron, manganese, molybdenum to B & C vitamins). They may help with lowering cholesterol levels, supporting digestion and managing high blood pressure.
This recipe has less than 10 ingredients and you can make it as spicy or chunky as you please.
Watch the video below and read the full recipe. I hope you’ll enjoy making this soup as much as I did.
With gratitude,
Diana x
Cozy Bean Soup
Instructions:
Place a soup pot on medium heat and add the sunflower oil (if using; you can easily substitute it with 2 tablespoons of water). Add the carrots, celery and onion and sautée them for 5min.
Add the tomatoes, beans, vegetable stock and hot sauce. Simmer on medium heat for 10min.
Season with salt & pepper. Sprinkle fresh parsley on top.
Ingredients:
1 can kidney beans, rinsed
1 can crushed tomatoes
2 carrots, chopped
2 celery sticks, chopped
600ml vegetable stock (water + bouillon powder)
1 big white onion
1 tablespoon sunflower oil (optional)
1 tablespoon hot sauce (optional)
2 tablespoons fresh parsley, chopped
salt & pepper
