Black and Kidney Bean Soup
Serves: 2
Ingredients
To make Black and Kidney Bean Soup, you'll need:
- 175g tinned black beans, rinsed and drained
- 175g tinned kidney beans, rinsed and drained
- 1.2l vegetable stock
- 1 tbsp. olive oil
- An onion, finely chopped
- 3 cloves of garlic, chopped fine
- A stalk of celery, finely chopped
- A carrot, finely chopped
- 2 tsp. of oregano
- 1 tsp. freshly ground pepper
- 1 tsp. sea salt
Method
- Boil the two types of beans in fresh water and simmer for ten minutes. Then drain.
- Heat the olive oil on medium heat.
- Then fry the onions for around 5 minutes.
- Add the vegetables, oregano and salt and pepper.
- Next add in the beans and vegetable stock.
- Cover and cook for a further 10 minutes.
- You can eat the soup as it is or you can blend the soup so it is half pureed.
- Garnish with parsley and tuck in!
Nutritional Facts (Per Serving)
Calories 201 | Total fat 6.3g | Saturated Fat 0.5g | Carbohydrates 28.3g | Fibre 5.8g | Protein 5.4g
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