Hearty bean and vegetable soup

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

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

Method

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

Hints & Tips

Home-made Chicken Stock

  • Leftover bones and skin from a cooked or raw chicken carcass
  • SPAR Freshline Celery
  • SPAR Freshline Onions
  • SPAR Freshline Carrot
  • Parsley
  • Spar Salt
  • Spar Pepper
  1. 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.
  2. 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.