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Hearty bean and vegetable soup Recipe

Nothing beats the winter chill like a delicious steaming bowl of soup. This fuss-free soup recipe is filled with veggies and bursting with flavour.

Difficulty

Prep Time

20 minutes

Cooking Time

90 minutes

Serves

6-8

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Recipe Ingredients

1x 410g can SPAR baked beans
1x 410g can SPAR butter beans
2 litres (8 cups) chicken stock (see recipe for homemade or use 2 SPAR stock cubes)
3 SPAR Freshline leeks, halved
4 SPAR Freshline carrots, cubed
4 SPAR Freshline potatoes, cubed
5 ml crushed garlic
1 Spar Freshline onion, chopped
250 ml SPAR soup mix

Prepare the vegetables.
Place all the ingredients for the soup in a large pot.
Bring to the boil, then reduce the heat and gently simmer for about one and a half hours or until vegetables are very tender.
Serve hot with crusty bread.

Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add veggies such as celery, onion, carrots or parsley. Add about a teaspoon of salt, 1/4 tsp of pepper.
Bring to the boil and immediately reduce heat to bring the stock to barely a simmer. Simmer uncovered for at least 4 hours, occasionally skimming off the foam that comes to the surface.