Bean, veg & quinoa soup
Cannellini Beans, cooked
1 can(s), large, drained, drained and rinsed
2 medium, finely chopped
2 stick(s), finely chopped
1 small, finely chopped
125 g, rinsed under cold running water
1 can(s), large, chopped
2 tablespoons, level
2 clove(s), crushed
Vegetable stock cube(s)
2 cube(s), to make 1.25 litres vegetable stock
Bay leaf, dry
1 teaspoons, level
Lemon Juice, Fresh
2 tablespoons, roughly chopped, to serve
- 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.
- Set the slow cooker to low. Cover with the lid, then cook for 6 hours or until the vegetables and quinoa are tender.
- Remove and discard the bay leaves, then stir through the lemon juice, adding a little water to loosen the soup if necessary
- To serve, divide the soup between bowls and scatter over the fresh parsley.