Super Vegetable Soup
This is a delicious vegetable soup, very easy to make and it freezes very well. The quantities given do produce a large amount of soup – I like to freeze it in individual portions so that a quick meal or snack is always available. The recipe as written will make two very large saucepans full. Try halving the ingredients if you want a smaller amount. It is very forgiving – you can omit things you don’t like and add those you do! If you half it you can omit one lot of lentils, whichever you like, as they thicken the soup, and you won’t need so much.
Ingredients
1 can mixed bean salad
1 can green lentils
2 cans chopped tomatoes
1 can baked beans
Handful of split lentils
2 large leeks
1 large onion
4 large carrots
2 parsnips
Green, red or yellow pepper
2 beef stock cubes
2 vegetable stock cubes
2 chicken stock cubes
salt and pepper
1 teaspoon mixed herbs
Water (enough to cover all ingredients)
How to make it
- Chop all the vegetables up. If making the full quantity of soup and using two pans, divide the ingredients between the pans as you go, then you will have two identical soups to combine later.
- Crumble the stock cubes and add the mixed herbs. I just like half a teaspoon in each pan, but you can adjust according to taste.
- Cover all the vegetables with water, bring to the boil and simmer very gently until all the vegetables are soft. I sometimes leave it on a very low heat for an hour to bring out and blend all the flavours.
- When the soup is ready, you can choose to leave it chunky as it is, or use a blender to make it creamy. I leave one pan ‘whole’ and blend the second pan, then mix the two together. This gives a creamy soup with chunks of vegetables which makes it very satisfying.
- Divide into individual portions and freeze. It will also keep well in the fridge for a few days, so you could freeze one pan and eat the other!
Tags: baked beans, carrot, chopped tomatoes, green lentils, leeks, lentils, mixed bean salad, mixed herbs, onion, parsnip, peppers, stock cubes