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Farmer’s Bean Soup
The potatoes and leeks really give this soup that tasty kick to make a great meal anytime of the day.
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Ingredients
Servings:
4
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2 tbspoil
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1onions
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2potatoes
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1leeks
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1 clove(s)garlic finely diced
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1 lvegetable stock (from stock cubes or homemade)
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1bay leaf fresh
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1 tbsprosemary dried
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1 branch(es)thyme fresh
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400 gwhite beans canned. drained
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150 ggreen beans frozen
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200 ggarden peas frozen
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salt & pepper to taste
Instructions
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Chop the onion, peel the potatoes and chop them into cubes. Cut the leek into rings and finely chop the garlic.
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Heat the oil in a large pan and fry the onion, potatoes, leek and garlic for about 5 minutes. Stir occasionally.
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Add the vegetable stock and herbs, cover the pan and let it simmer for 15 minutes.
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Add the white beans, green beans and garden peas and let it cook for a little more over 10 minutes, until everything is tender.
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Remove the bay leaf and thyme.
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Put about ⅓ of the soup in a measuring cup and puree this with a hand blender.
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Pour back into the pan and heat it up for a while.
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Add salt and pepper to taste and you’re done!
Notes
Tip#1: Goes great with bread rolls.
Tip#2: You can also use lima beans or borlotti beans instead of white beans
Tip#3: Leftovers can be frozen and stored for the future.
Protein content:
- White beans (400g): ~28g protein
- Green beans (150g): ~3g protein
- Garden peas (200g): ~13g protein
- Potatoes (2 medium, ~300g): ~6g protein
- Leek (1 medium, ~100g): ~1g protein
- Onion (1 medium, ~110g): ~1g protein
- Garlic (1 clove): ~0.2g protein
Total Protein (for 4 servings): ~52.2g
Per serving: ~13g
