I make a couple of soups at the beginning of each week and then keep them in the fridge. They make a cheap, healthy and nutritious lunch. Plus nice and warming in cold weather.

Tomato and mixed bean soup

 

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Recipe type: lunch, dinner

Ingredients

• choice of vegetables
• garlic
• 2 tins of chopped tomatoes (you can also add 2 tbsps of tomato purée but I didn't have any)
• 1 tin of mixed beans, drained
• 1 stock cube
• 2 tsp cinnamon
• 1 tsp ground cumin
• ½ tsp ground coriander
• salt and pepper
• green olives

Instructions

1. Chop all of the vegetables to a fine dice or if like me you are short of time pulse them in a food processor
2. Add to a pan along with the garlic finely sliced or crushed. You can sauté these first in a little olive oil but I didn't have time today
3. Add two tins of chopped tomatoes (you can also add 2 tbsps of tomato purée but I didn't have any)
4. A one tin of mixed beans, drained
5. Add a stock cube. I like beef with tomato as it has a deep flavour but you can add vegetable or chicken.
6. Now you can decide whether to make it with Moroccan or Italian flavours. I chose Moroccan so I added 2 tsp cinnamon, 1 tsp ground cumin and ½ tsp ground coriander. If Italian add a bay leaf. Season.
7. Add one can of water and stir. Cook for about 30 mins stirring occasionally
8. As I went with Moroccan flavours I added some green olives. If you want Italian flavours add some fresh or frozen basil
9. Serve immediately or cool and store in the fridge in an air tight container

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