Bean, veg & quinoa soup
4
Points®
Total time: 6 hr 10 min • Prep: 10 min • Cook: 6 hr • Serves: 4 • Difficulty: Easy
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
Carrots, raw
2 medium
Celery, Raw
2 stick(s)
Onion
1 small
Quinoa, Dry
125 g
Tinned Tomatoes
1 can(s), large
Tomato Purèe
2 tablespoon(s), level
Garlic
2 clove(s)
Vegetable stock cube
2 cube(s)
Bay leaf, dry
2 leaf/leaves
Oregano, Dried
1 teaspoon(s), level
Lemon Juice, Fresh
30 ml
Parsley, fresh
2 tablespoon(s)
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.
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