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Beany Soup Recipe

Homemade soups are a nutritionally wise choice, especially when including lots of fresh ingredients and high fibre legumes.

Difficulty

Prep Time

10 minutes

Cooking Time

30 minutes

Serves

Makes 1.5 litres

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Recipe Ingredients

Gently toss the vegetable mix in a dash of heated olive oil. Cook for 2-3 minutes with the pot lid on to encourage the spinach to wilt.
Add half the baked beans in tomato sauce, diced tomatoes, and hot stock.
Bring to the boil, and simmer steadily for 30 minutes. Use a hand held stick blender to puree the soup.
Add in the remaining baked beans, noodles and their flavouring, and set aside with the pot lid on for 5 minutes before serving. Check for salt and pepper.

Freeze cooled single portions in airtight containers; label and freeze. Pop one into the microwave oven on Defrost setting for 4 minutes, followed by 2 minutes on 100%, to warm you on a cold afternoon after school.
Add in finely chopped leftover roast chicken or beef if you like.
Swop the baked beans for any of the nutritious variants that SPAR offer eg Borlotti, Cannellini, 4Bean Mix, lentils or chick peas.