I made a LARGE batch, portioned and frozen and ready for autumn. Or sooner! 🙂
300g chopped onions
30ml olive oil
10ml garlic paste
600g par-cooked sugar beans (cooked for about 1 1/2 hours)
1 litre beef stock (or veggie stock for vegetarians)
200g carrots, peeled and chopped or grated
400g potatoes, peeled and cubed
2 heaped tablespoons tomato paste
50ml Worcestershire sauce
2 tablespoons dried parsley or fresh Italian parsley
Salt and pepper to taste
Using a large soup pot – fry onions in olive oil until soft. Stir in garlic, tomato paste, Worcestershire sauce and fry for another minute. Add the rest of the ingredients and lower heat to a slow simmer. Top up with more stock if needed. Simmer for about an hour, or until all the ingredients are soft. I liquidised it a bit because I don’t like chunky soup. Stir in dried parsley (or top with fresh parsley) and serve.
I topped each bowl with oven-baked pork sausages or lean bacon (1 additional protein serve).
1 Serving = 1 Protein, 1 Veg, 1 CC