DINNER IN 50 MINUTES
PANTRY-FRIENDLY
1
Step 1
Heat the oil in a large pot and fry the onion, carrots and celery for six minutes until starting to soften.
DINNER IN 50 MINUTES
PANTRY-FRIENDLY
SOUP · LUNCH
Bean and Vegetable Soup
Quick, filling vegetarian soup with tinned beans, carrots, tomatoes and spinach. Serves 4.
Total time50 min
YieldServes 4
DietVegetarian
Shopping12 ingredients
DifficultyEasy
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Ingredients
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Method
4 steps · about 50 minutes total
2
Step 2
Add the garlic, paprika and herbs and cook for one minute.
3
Step 3
Add the tomatoes, beans and stock. Bring to the boil, then cover and simmer for 25 minutes until the carrots are soft.
4
Step 4
Stir in the spinach for two or three minutes until wilted. Season and serve.
Before you serve
Cooking notes & good-to-know answers.
Small details for confident timing, useful swaps, and safer leftovers.
Cooking notes
Mash some of the beans against the side of the pot for a thicker soup.
Tinned beans are already cooked, so this is quick. Dried beans must be soaked and boiled hard for at least 10 minutes before you use them.
Cool leftovers quickly, cover and refrigerate them within two hours, and eat them within three days.
Good to know
Yes. Soak 200 g overnight, drain, then boil them hard in fresh water for at least 10 minutes and simmer until soft before adding them.
Yes, for up to three months. Leave out the spinach and add it fresh when you reheat.
Yes. It needs only one pot and about 35 minutes on the hob.
About this recipe
Bean and vegetable soup is a cheap, quick lunch or dinner from the cupboard: tinned beans, a tin of tomatoes and whatever vegetables you have.
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