Easy to make with a warming kick this delicious soup is a filling way to heat up a cold day. Adding beans to soups ensures you are ticking the protein box every time.
1. Put the oil in a large pan and heat. Add the onion and sweat for a couple of minutes until it starts to become translucent, then add the garlic, celery, leek and carrot and cook for a few minutes.
2. Drain and rinse the beans and add to the pan with the tomatoes, stock, bay leaves, Chinese Five Spice and cloves. Bring to the boil and allow to simmer for 10-15 minutes until the vegetables are tender.
3. Remove the bay leaf and the cloves before adding the chopped coriander and pulse in your blender or food processor until the soup is blended but still has a bit of texture.
I hope you give this delicious Five Spice Red Bean Soup a try! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)
With their high protein content, pulses such as kidney beans, adzuki beans, chickpeas and lentils are a great addition to a meat-free diet, which is why they are a favourite ingredient for many vegetarian and vegan dishes. Packed with fibre, they can also help promote good digestion, and are a good source of vitamins and minerals, such as iron, zinc and magnesium.
Author of The Vital Nutrition Cookbook, good food has been a lifelong passion for Jane McClenaghan. As a Nutritional Therapist for over fifteen years, Jane has helped thousands of people make easy, manageable changes to their diets for the good of their health.
Passionate about the powerful effects that eating good quality, fresh, local food has on our mind, body and soul, Jane’s recipes are designed to be quick and easy so you can rustle up something nutritious at any time of the day.
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