Ingredients
- ( 1 cup) Red lentil, dry
- ( 1 2/3 cup) Cannelini bean, canned, drained
- ( 3 medium) Peeled carrot
- ( 4 tbsp) Olive oil
- ( 1 medium) Brown onion, raw and peeled
- ( 2 cloves) Raw garlic, peeled
- ( 750 ml) Liquid stock, prepared from reduced-salt stock cube or powder
- ( 1/3 cup) Cream, reduced fat (25%)
Did you know?
Canned beans and lentils, and jarred garlic, can be a convenient alternative to fresh varieties. When choosing packaged products, select the ones with the lowest soduim (salt) and sugar content. Please note that substituting ingredients will slightly change the nutritional values for the recipe.Vegetable & bean soup
Serves 4Time 30 mins
Simple ingredients make a tasty, warming soup!
Fat - total
21g
30%
Fat - saturated
5g
22%
Salt
806mg
35%
Protein
21g
42%
Carbs
49g
16%
Sugar
9g
9%
Energy
1969kJ
23%
% based on an adult’s recommended daily intake
Ingredients
- ( 1 cup) Red lentil, dry
- ( 1 2/3 cup) Cannelini bean, canned, drained
- ( 3 medium) Peeled carrot
- ( 4 tbsp) Olive oil
- ( 1 medium) Brown onion, raw and peeled
- ( 2 cloves) Raw garlic, peeled
- ( 750 ml) Liquid stock, prepared from reduced-salt stock cube or powder
- ( 1/3 cup) Cream, reduced fat (25%)
Method
- Peel the onion and cut into small pieces.
- Heat the oil in a large pan and and add the onion.
- Cook until the onion is soft and sweet.
- Chop the carrots and add them to the pan. Cook for a further five (5) minutes
- In a separate pan, add split peas and cover with boiling water. Cook for five (5) minutes, then drain the water.
- Add the lentils and beans to the carrot mixture.
- Pour in the stock and simmer for fifteen (15) minutes.
- Turn off the heat
- Add the cream.
- Serve.
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