Rustic Squash and Bean Soup

A seasonal soup, very low in fat, but high in fibre, perfect for a healthy lunch.

Irina's avatar
 1 Review

Recipe by Irina
Serves 6
Ready in 30 to 60 mins

Ingredients

  • 1Tbsp of vegetable oil
  • 1 onion, chopped
  • 3 large garlic cloves, finely chopped (or grated)
  • 1 carrot, sliced
  • 1 small squash, diced
  • 1/2 cup cooked chickpeas
  • 1/2 cup cooked haricot (or any other white) bean
  • 1 - 1 1/2 litre of vegetable stock
  • 1 tsp of curry powder
  • 3-4 large chard leaves, finely chopped

How To Cook

  1. Put a large pan on the hob, put the oil in and add fry the onions for abut 5-7 minutes, or until lightly browned, then add chopped garlic, carrots and curry powder and fry for a further minute
  2. Add diced squash, cover up with the stock, so that it covers up all the vegetables, and then some. Simmer for about 20 minutes or until the carrots and squash get soft.
  3. Then add the chickpeas and beans and cook for further 5 minutes. Turn the heat off. Sprinkle chopped chard on top of the soup and cover up the pot with the lid and let stand for about 10 minutes. Serve with a slice of rye or wholegrain bread.
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Comments

1 person has helped to review this recipe.

Posted by Vegan nurse on January 13, 2014

I loved this recipe. New to the vegan scene, I have just started to collect recipes and this is one I will definitely use again. I didn’t have the correct peas/beans in the cupboard, so instead I used borlotti beans and missed out the chard. Timescale is also realistic. Lovely and filling too.

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Rustic Squash and Bean Soup
  • Serves 6
  • Ready in 30 to 60 mins
    Ingredients
  • 1Tbsp of vegetable oil
  • 1 onion, chopped
  • 3 large garlic cloves, finely chopped (or grated)
  • 1 carrot, sliced
  • 1 small squash, diced
  • 1/2 cup cooked chickpeas
  • 1/2 cup cooked haricot (or any other white) bean
  • 1 - 1 1/2 litre of vegetable stock
  • 1 tsp of curry powder
  • 3-4 large chard leaves, finely chopped
    How to Cook
  1. Put a large pan on the hob, put the oil in and add fry the onions for abut 5-7 minutes, or until lightly browned, then add chopped garlic, carrots and curry powder and fry for a further minute
  2. Add diced squash, cover up with the stock, so that it covers up all the vegetables, and then some. Simmer for about 20 minutes or until the carrots and squash get soft.
  3. Then add the chickpeas and beans and cook for further 5 minutes. Turn the heat off. Sprinkle chopped chard on top of the soup and cover up the pot with the lid and let stand for about 10 minutes. Serve with a slice of rye or wholegrain bread.
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