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.
