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Photo of Bean, veg & quinoa soup by WW

Bean, veg & quinoa soup

4
Points®
Total Time
6 hr 10 min
Prep
10 min
Cook
6 hr
Serves
4
Difficulty
Moderate
Make the most of your meal prep day with this easy ‘set-it-and-forget-it’ soup – just throw it all in the slow cooker and let it do all the work for you

Ingredients

Cannellini Beans, cooked

1 can(s), large, drained, drained and rinsed

Carrots, raw

2 medium, finely chopped

Celery, Raw

2 stick(s), finely chopped

Onion

1 small, finely chopped

Quinoa, Dry

125 g, rinsed under cold running water

Tinned Tomatoes

1 can(s), large, chopped

Tomato Purèe

2 tablespoon(s), level

Garlic

2 clove(s), crushed

Vegetable stock cube

2 cube(s), to make 1.25 litres vegetable stock

Bay leaf, dry

2 leaf/leaves

Oregano, Dried

1 teaspoon(s), level

Lemon Juice, Fresh

30 ml

Parsley, fresh

2 tablespoon(s), roughly chopped, to serve

Instructions

  1. In the bowl of a slow cooker, add the beans, carrots, celery, onion, quinoa, tomatoes, tomato purée, garlic, stock, bay leaves and oregano. Season well, then stir to combine.
  2. Set the slow cooker to low. Cover with the lid, then cook for 6 hours or until the vegetables and quinoa are tender.
  3. Remove and discard the bay leaves, then stir through the lemon juice, adding a little water to loosen the soup if necessary
  4. To serve, divide the soup between bowls and scatter over the fresh parsley.

Notes

Portion the soup into airtight, freezer-safe containers. It can be kept in the freezer for up to three months.

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