Bean & Tomato Vegetable Soup

It is April 2021 and the weather has turned really cold after a sunny period. I just fancied a warm and very filling soup. This is my first time using broad beans also known as fava beans.

Beans are a great fibre for weight-loss and they are a plant protein for a day when you are taking a break from animal food. The zest of lemon gave it a really nice fresh kick.

Makes 3 servings

1  Serving:  Carb 23g           Kcals 208   Protein 10g      Fat 8.5g   Fibre 8g

Ingredients

Serves 3

15ml, I tablespoon olive oil

100g, 1 onion, chopped

150g, 4 celery sticks, chopped

120g, half a courgette, chopped

5g, 1 clove garlic

2 tsps Garam Masala

500ml vegetable stock

400g tin chopped tomatoes with herbs

400g tin chickpeas, drained and washed

40g  broad beans/fava beans

zest of 1 organic lemon and juice ½ lemon

50g, large handful coriander or parsley

Method

Heat the oil in a large saucepan, then fry the onion, celery, courgette and garlic gently for 10 mins until softened, stirring frequently. Add in the Garam Masala and fry for another min.

I bought the board beans fresh. I boiled them in their pod for 2 minutes and then squeezed out the beans and added them to the soup.

Turn up the heat, then add the stock, tomatoes and chickpeas and season with black pepper. Turn down to a simmer.  Add the zest, the lemon juice and the chopped fresh parsley. I let it simmer at 1 on my induction hob for an hour until we were ready for lunch.

3.5 labels per 1 serving.