Monday, 12 September 2011

Bean and Vegetable Soup GF SCD

There's nothing more comforting than a wholesome and warming vegetable soup. Economical and very simple to prepare, this soup is packed full of root vegetables, beans and herbs and is a meal in itself. It's a great way to boost your intake of vegetables.

Bean and Vegetable Soup GF SCD

1 medium onion
1 small leek
2 cloves crushed garlic 
450g carrots
350g swede (rutabaga - advanced SCD)
400g tin organic chopped tomatoes (nothing added)
240g cooked organic haricot (navy) beans (or 390g carton organic haricot beans)
120g frozen peas
2 tsp dried thyme
2 tsp dried oregano
2 tsp dried parsley
2 tsp dried marjoram
1 bay leaf
425ml vegetable stock or water
sea salt and freshly ground black pepper
extra virgin olive oil

  • Heat a tablespoon of extra virgin olive oil in a large pan. Thinly slice the onion and leek.
  • Tip the onion and leek into the pan and fry gently for 5 minutes.
  • Add the crushed garlic and continue to fry gently stirring occasionally for another 5 minutes.
  • Dice the swede and slice the carrots.
  • Tip the vegetables into the pan and pour in the chopped tomatoes and stock or water.
  • Add the herbs, freshly ground sea salt and black pepper, bring to the boil and simmer for 40 minutes. If using stock you can use 1 teaspoon of each of the dried herbs instead of two.
  • Rinse the cooked beans thoroughly under running water.
  • After the soup has simmered for thirty minutes, add the frozen peas and beans and simmer for another 15 to 20 minutes.

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