Bean & Vegetable Soup

Easy, quick & healthy!

I love a good soup. 
Any kind sits well with me & my belly.
It’s easy to throw a bunch of vegies together to make any type of soup.
I always have a base in the freezer which I use when making risotto or soups.
It adds extra vegies & all that good stuff to meals without the added sodium you’d find in stock mixes.
For a basic base-
Boil 4 cups of water with 3 cups of chopped veggies.
I like to use carrot & broccoli.
Add a little salt or soy sauce.
Once cooked, cool the base & then blend. This is almost a soup on it’s own but very watery.
This is great to use when making risotto too, but I like to use onion, celery & tomato when specifically using it with rice.
To my carrot & broccoli base I added a can of four bean mix, chopped broccoli, diced white sweet potato, zucchini, carrot, celery, capsicum & spinach.
You can add herbs & spices or even a bit of pasta. I sometimes add half a cup of couscous which thickens the liquid and makes it a little more ‘hearty’.
The Wee Man enjoyed this for dinner too with toast soldiers. Soups are so versatile & I plan on making a lot more coming up to the winter season.

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