Soup weather is so relative isn’t it? If you are in the middle of summer and you suddenly get a cloudy day in the mid 20’s, that’s soup weather. For people who live further North, it’s not soup weather until the gauge drops below 15 degrees. We can all agree though, that when winter starts, we are officially in soup weather territory.
If you have been reading my blog for a while, you will know that one of the things I battle with is my weight. I love food a lot and though I do my best to keep healthy, it is a constant journey I am on. This results in many many salads in summer and soups for winter.
As this year’s winter really hit its stride, I was put onto a very restrictive week long plan. The idea of having salads in this weather did not make me happy and then I thought, why not soup? I did some research, thinking the best option would be something similar to minestrone and went off to buy ingredients that would work.
A note on the ingredients
I am a big fan of frozen veg. Using these means that I throw a lot less away. If you want to prep the vegetables from fresh, they will work just the same. Same goes for the beans, you can soak dried beans overnight and add them into the soup to cook together with the veg, your cooking time may be a bit longer. You can make this a totally vegetarian/vegan soup by using vegetable stock
I had my soup with pieces of chicken chipolatas to add more protein. You can put in croutons or even pasta. Another great addition is a cheese toasty on the side
Vegetable soup with beans
- 1 tin Red Kidney beans
- 2 cup Free Range Organic Chicken Stock
- 1 tin Koo Mediterranean Style chopped pealed tomatoes
- 500 Country Mix vegetables
- Drain and rinse the beans
- Throw all the ingredients in a pot and cover with water if needed.
- Simmer until the vegetables are soft
- Season to taste