Vegetable soup
Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 6
Storage: Store covered in the fridge – suitable for freezing
Ingredients
- 1 onion, diced
- 1 tablespoon oil
- 1 teaspoon minced garlic or 1 fresh clove
- 1 teaspoon cumin
- 1 green capsicum, chopped
- 1 red capsicum, chopped
- 2 large carrots, chopped
- 400g tin crushed tomatoes
- 1.5 litres beef stock (salt reduced)
- 0.5 cup red or brown lentils
- 1 zucchini, chopped
- 400g tin red kidney beans, drained and rinsed
- 1 small sweet potato, diced
Method
- Place the oil, onion, garlic and cumin into a large pan
- Cook over a medium temperature until the onion softens
- Add the stock, tomatoes, carrots, zucchini, capsicum and lentils and bring to the boil
- Reduce the heat and simmer for approximately 20 minutes
- Add the kidney beans and simmer for another couple of minutes
- Pour contents into a blender and puree, or serve as is
Read more about the health benefits of legumes(kidney beans), sweet potato and capsicums for your liver.
Photo sourced from: http://www.taste.com.au