Free Healthy Recipe - Bean and Vegetable Soup

Dairy free, Low fat, Low GI

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Soup was once regarded as peasant's food as it was all they could afford to eat. While the rich lorded over large cuts of fatty meat, the peasants would grab what bones they could find and boil them with veggies and beans. Understandably the peasants were lean and the rich were not.
Times are not so tough today but we can all learn from the peasants. This bean and veggie soup is a nutritious and inexpensive, meal which, when served hot provides instant comfort.

Ingredients

2 tsp olive oil

1 medium leek, thinly sliced

2 zucchini diced

1 stick celery, chopped

410 gram can tomato puree

420 gram can 4 bean mix, undrained, with no added salt

2 cups liquid vegetable stock

Method

Heat oil in large saucepan, add leek, zucchini and celery and cook for 3-4 minutes or until tender. Stir in the tomato puree, undrained beans and stock and bring to the boil. Cover and simmer for 10 minutes. Serve.

Makes 4 servings

Prep Time:	5 mins
Cooking Time:	25 mins
Ready in:	30 mins
Suitable for:
Dinner, Lunch, Soup

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Nutritional Information - Per Serve
Kj	652 kj
Calories	156 kcal
Fat	3.1 g
Saturated Fat	0.5 g
Total Carbohydrate	18.3 g
Total Protein	9.2 g
Fibre	8.6 g

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