Bean & Vegetable Soup

This winter favourite is sure to take the chill out of your bones. It is also complete packed with protein and veggies. This hearty soup packs 4 serves of veggies!!

Makes 4 servings


400g can of kidney beans, rinsed and drained
400g can of chickpeas, lentils, mixed beans, black beans, or similar, rinsed and drained
2 cups of diced carrot, zucchini, brown onion, capsicum, etc
700mL of vegetable broth, prepared according to instructions
400g can of Italian diced tomatoes, or 1 1/2 cups diced fresh tomoato
3/4 cup frozen, fresh or canned corn.
4tsp ground cumin (optional)
1/4 tsp cayenne pepper (optional)
2 TBS of fresh, minced coriander (optional)
Salt & pepper, to taste


1. In a large non-stick saucepan, sauté the carrots, zucchini, onion and capsicum until crisp-tender. Use ~1 TBS of olive oil, if desired. Add the broth, beans, tomatoes, corn, cumin and cayenne; bring to a boil.
2. Reduce heat; simmer, uncovered for 30-35 minutes or until vegetables are tender, stirring occasionally.