I’ve been making this veggie soup for years and still love it. My family are big fans too – I give it to my girls served over a slice of fresh rye bread to soak it up. Ava calls it ‘Rainbow Soup’ because it has so many colours in it! It’s ridiculously simple, quick and easy and the perfect way to get a big bowl of veggie goodness into you. It’s ideal for work lunches or to make for the week ahead.
This is also a great recipe if you are trying to keep the extra Winter kilos off. I always eat this if I have a special event I want to feel fabulous for.
2 x 400g cans crushed tomatoes
2 cups vegetable stock (I use Massel)
1 x 400g can kidney beans, drained and rinsed
1 x 400g tin of corn kernels
3 medium carrots
3 celery stalks
1 medium onion
Salt and Pepper
1) Place crushed tomatoes and vegetable stock into a large saucepan, place over low heat
2) Chop carrots, onion and celery and add to the soup
3) Bring to the boil, add kidney beans and simmer over a low heat for 30 minutes
4) Add pepper to taste
Serve with a dash of tabasco for those who like it hot, or with some freshly grated parmesan and fresh bread. Yum yum!
A x x x x
What’s your favourite soup recipe?