Vegetable soup

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 6
Storage: Store covered in the fridge – suitable for freezing


  • 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


  1. Place the oil, onion, garlic and cumin into a large pan
  2. Cook over a medium temperature until the onion softens
  3. Add the stock, tomatoes, carrots, zucchini, capsicum and lentils and bring to the boil
  4. Reduce the heat and simmer for approximately 20 minutes
  5. Add the kidney beans and simmer for another couple of minutes
  6. 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.

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