Dinner,  Foods For Health,  Lunch

Red Kidney Bean Soup….Yum!!

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:

  1. Into large saucepan melt butter, then cook onion, garlic, & celery till tender.
  2. Add in soup, tomatoes, beans & water with stock into saucepan.
  3. 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?!  😉

 

 

 

 

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