Hearty Vegetable Soup

A flavor-packed vegetable soup with butterbeans and spring greens, perfect for warming up on a cold night.

Vegetarian Vegan Healthy Soup Winter Low Calorie

Estimated Nutrition

Calories

219

kcal / serving

438 kcal total

Carbs

39.8g

per serving

79.5 g total

Fat

per serving

4 g total

Protein

10.5g

per serving

21 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

piece

Vegetable Stock Cube

Crumbled

LegumesPulses

400

Butterbeans

Tinned, drained and rinsed

NutsSeeds

clove

Garlic

Thinly sliced

tsp

Dried Mixed Herbs

tsp

Sea Salt

To taste

tsp

Black Pepper

To taste

OilsFats

spray

Cooking Oil Spray

Calorie controlled

Vegetables

piece

Onion

Medium, sliced

stalk

Celery

Trimmed and thinly sliced

piece

Carrot

Medium, cut into 2cm chunks

piece

Yellow Pepper

Alternative to carrots, cut into 2cm chunks

400

Chopped Tomato

Tinned

125

Spring Greens

Trimmed and sliced

Method

Simmer for 4 minutes until greens are soft then serve in deep bowls.

Spray a large non-stick saucepan with oil and sauté the onion, garlic, celery, and carrots for 10 minutes until softened.

Add 750ml of water, chopped tomatoes, crumbled stock cube, and dried herbs.

Bring to a boil, then simmer for 20 minutes.

Stir in the spring greens and butterbeans after seasoning with salt and pepper.