Today I would like to share a couple of recipes with you. Both of these are packed full of vegetables and are super cheap and super super easy to throw together. As a bonus, the soup freezes really well so I like to make a big batch up and then freeze in individual portions. I haven’t tried freezing the beans, but I imagine they would defrost okay.
These are two recipes that you will see on regular rotation at my house as they are both full of so much goodness and by eating meals such as these you make it much easier on your self to get your 5 serves of vegetables in.
(Adapted from Soup! Simply Soul in a Bowl)
There’s something really special about how all of these ingredients come together in such a nourishing dish, perfect any time of year but especially great on a chilly winter nights.I don’t have a photo of this one right now- I’ll upload it soon, I promise!
- 1 onion
- 1-2 cloves garlic
- (optional: 1 tblsp grated fresh ginger)
- 1 medium sweet potato
- 2 large red capsicums
- 2 large green capsicums (or 1 green and 1 yellow)
- 1 litre of salt reduced chicken stock.
- 1 tin of sweet corn
- 1 tin of creamed corn (or puree a can of tinned corn)
Cut capsicums in to thin strips. Peel and dice sweet potato (about 1cm cubes). Cut onions to liking and finely chop garlic.
Heat the largest saucepan you have on high on the stovetop. Add about half a teaspoon oil and fry onion and garlic until soft. If you are using ginger, add this now. Then add sweet potato and capsicums. Stirfry for a few minutes, making sure everything is combined. Add stock, bring soup up to boiling then reduce heat to a simmer, cover and cook for 30mins. After 30 minutes, add both tins of corn and heat through. Serve with Greek yoghurt and some lovely crusty bread.
Ah the humble baked bean! What else can multifunction as breakfast lunch and dinner? I’m a purist and really don’t like baked beans on toast but these would go lovely with some bread or toast.
- 4 or 5 large tomatoes
- Half an onion, finely diced
- 1 tsp paprika
- 2 tblsp tomato paste
- 1 can cannellini beans
- 100ml stock or water
Roughly chop your tomatoes. Heat a medium saucepan on medium heat and fry onion until soft. Add paprika and tomato paste, stirring for 1 minute, until combined. Add tomatoes, beans and stock, stirring well. Simmer uncovered for 20-30 minutes or until most of the liquid has been reduced and tomatoes are very soft. You’ll know when its done when it almost “catches” on the bottom of the pan.
There are so many ways you can serve this. Serve as is or top with some Greek yoghurt and avocado. For an extra special treat, stir through some chorizo.
You can also add some fresh rosemary to this recipe. Either add in with the beans or add a sprig in the last ten minutes of cooking for a more delicate flavor.