Life Diet Health

Mixed Bean Soup (Vegan & Free-From)

Laurena@LifeDietHealth

Bean soup with more base liquid

Ooo I’ve been cooking this week! SO many delicious dishes in the Life Diet Health kitchen this week I don’t know which to share with you first! The weather has changed, school is now back in full swing and Autumn is well and truly here. It is definitely soup for lunch weather and this week I’ve made a delicious hearty soup which is a meal in itself. We had it for a filling lunch but it could easily pass for an easy dinner too. This soup is full of protein with an array of different pulses, a handful of vegetables for added vitamins, all bound together in a luscious bold tomato and basil base. Perfect!

Hearty bean soup as a filling meal.
Bean soup with more base liquid

Mixed Bean Soup (vegan & Free-From)

  • Servings: 5-6
  • Difficulty: easy
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Gather

  • 4 tablespoons tomato puree
  • 1.5 litres water
  • 1 x 500ml box of passata
  • handful of fresh basil leaves
  • 5-7 dried garlic flakes
  • 10-12 runner beans thinly sliced
  • 5-6 round green beans chopped into 2cm pieces
  • 1 x 400g tin kidney beans drained
  • 1 x 400g tin butter beans drained
  • 1 x 400g tin chick peas drained
  • 1 cup sweetcorn
  • 1/2 cup brown rice
  • salt to taste

Prepare

  1. Put the tomato puree in a large pan and cook stirring continuously for 1 minute. Add the water and mix to combine before adding the passata. Cook for 5 minutes on a medium to high heat.
  2. Add the basil and garlic to the pan, reduce the heat and simmer for a further 5 minutes.
  3. Stir in the runner and round beans, followed by the kidney beans, butter beans, chick peas and sweetcorn. Allow to cook through for twenty minutes.
  4. Sprinkle the rice over the soup and leave on a low heat until cooked (20-30 minutes).
  5. Taste test and add salt if required.
  6. Enjoy!

Serve & Store

  • Enjoy on its own for a delicious lunch!
  • Serve with your favourite bread.
  • Add some toppings to your soup such as diced salad or more grains.
  • Use as a starter with a lighter main dish.

Sharing these with the lovely Deborah at the Plant Based Potluck Party  and at Healthy Vegan Fridays with Mary Ellen & Kimmy

Start the soup base by cooking the tomato puree
Carefully pour in the water
Add the tomato passata
Flavour the base with fresh basil and garlic
Allow to cook through
Slice the fresh beans (these are from our garden!)
Add the fresh beans to the soup
Add the kidney beans, butter beans and chick peas.
Add the sweetcorn and lastly the rice. Allow to cook through.
Bean soup with more base liquid
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