This is one of my mum’s recipes she used to make for me as a child….nothing better than a big pot of soup on the pot belly stove when I came home from school for dinner!
Most of the ingredients are probably already in your cupboard or ‘cyclone box’??! Hubby loves it…so I think we might enjoy this during the “Dry”!!
Ingredients:
- 1 can Tomato soup
- 1 can diced Tomatoes
- 1 can Red Kidney beans
- 2-3 sticks celery, chopped
- 1 onion, diced
- 2-3 cloves of garlic
- 1C pasta of choice (Buckwheat is naturally gluten free, or try pulse/rice pasta)
- 1Tblsp butter
- 2 tsp Vegeta stock powder
- 6C water
Method:
- Into large saucepan melt butter, then cook onion, garlic, & celery till tender.
- Add in soup, tomatoes, beans & water with stock into saucepan.
- Cook on stove for 30mins, then add in pasta & cook till pasta is tender.
You can also add bacon or any other veggies at step one if you wish?! 😉