Dawn Bradley

Hearty vegetable and bean soup

INGREDIENTS

  • 1 cup dried navy beans (they are white in colour) – cooked
  • 1 cup dried fava (broad) beans – cooked
  • 1 cup dried chickpeas – cooked
  • 1 cup lentils – cooked
  • 1 or 2 onions, chopped
  • 3-5 garlic cloves, pressed
  • 3 large carrots, sliced
  • 2 large sweet potatoes, cubed
  • Kale and/or spinach
  • 1tsp dried rosemary
  • 2 or 3 vegetable or chicken stock cubes, or fresh stock or broth.

INSTRUCTIONS

  1. Gently cook the onions and garlic in a splash of water with the rosemary until the onion is translucent. 
  2. Cook all the vegetables and beans separately, in order to keep their flavour.
  3. Add carrots, sweet potato, cooked beans, lentils, chickpeas to the onions.
  4. Add enough vegetable or chicken stock to cover the ingredients.
  5. If using kale, cook and chop before adding it to the soup. Use the cooking water to make the vegetable broth. If using spinach, simply add the raw leaves.
  6. Stir well and leave to sit for at least a couple of hours. 
  7. Keeps in the fridge for 3 days.
  8. Portion remainder into pots, and freeze the day you make the soup.
  9. Serve and enjoy.

Adapted from https://www.bluezones.com/recipe/white-bean-vegetable-soup/