Five Bean Salad Soup

Its still my birthday week so I am still using my present and “Nessie” is turning out to be a real boon. Anyway after attending Salute 2017, and then having a light Brazilian lunch at Cabana followed by a sobering dose of West Ham United football at the Queen Elizabeth Olympic Park or the London Stadium we saw Pixie Lott perform “Baby”! After all of that I was ready for some soup.

 

Five Bean Salad is my answer to a real Salad! No mucking around with fashionable leaf, No really fattening dressing to give it a bit of flavour and None of that boiled up Quinoa (we know its pronounced quin”o”ahh but they keep on saying keenwah!) anyway lots of healthy veg and beans in a Soupy Salad!

Serves: 4

Approximate Calories: 1040 (260 calories per serving – add about 150 calories if you have the bread) 

Ingredients

  • 1 tablespoon of rapeseed oil (other types of oil will do)
  • 1 large onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 small potato, chopped
  • 1 green pepper
  • 1 tin of chopped tomatoes
  • 1 garlic clove, chopped
  • 1 tbsp of tomato paste
  • 6 splashes of Worcester Sauce
  • 1 tsp of Balsamic Vinegar
  • 1 knorr chicken stock pot
  • 1 tsp hot chilli powder
  • 1 tsp oregano
  • Add hot water to (level 2 in the soup maker the higher) or 1.2 litres in the pan

Method:

  • Set the soup maker to smooth.
  • Put all of the ingredients together into a saucepan add water and bring to the boil, then simmer for 20 minute’s or so then blend when done until smooth.
  • For a thinner soup add more water for a thicker soup add less water.
  • Optional – Crusty bread as desired and for a little kick add some chilli

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