I feel like I have to preface this recipe by stating that I am not a big fan of beans, but in an attempt to eat more healthy I have tried a whole bunch of new recipes that are high on vegies and low on cholesterol. This recipe by Estée Lalonde (Essie Button) is one of my favourites! I just reduce the beans and double up on the good stuff like the garlic. This is a slight variation of the original recipe posted by Estée, but if you’d like to see a video you can do so right here.
- 5 zucchini, chopped
- 4 carrots, chopped
- 1 medium sweet potato, chopped
- 1 medium butternut, skinned and chopped
- 1 red pepper, deseeded and chopped
- 1 red onion, roughly chopped
- 4 garlic cloves
- olive oil
- salt, pepper & paprika, to taste
- 1 can tomato
- 1 tbs vegetable stock
- 1 tsp Worcester sauce
- 1 can red kidney beans
- 1 can butter beans
- In a large baking tray, add all your vegies, onion, garlic and drizzle with olive oil. Season well with salt and pepper before baking for 20-30 minutes at 200C, or until all the vegies are soft.
- In a large cast iron pot, add 1 litre of water, the stock, veggies, tomato and Worcester sauce. Bring to the boil before turning it down to a simmer. Continue stirring every now and again until it is nearly the consistency you want.
- At this stage I like to remove just over half of the soup to blend it in my blender. If you like a very chunky soup you can completely skip this step.
- Drain the beans before stirring it in to the soup. If you blended half of the soup, remember to stir this back in to the soup on the stove.
Makes about 6 servings.