Ingredients:
1 Onion (chopped)
2 Garlic Cloves (finely chopped)
1 T oil 2 sticks of Celery (chopped)
1/2 a Red Capsicum (chopped)
1 medium Carrot (either finely chopped or grated)
1 small Zucchini (chopped)
1 chunk of Orange Sweet Potato (finely chopped or
grated)
1 chunk of Pumpkin (finely chopped or grated)
1/8 teaspoon of bottled Chili [to taste] (optional)
1 good teaspoon of Veggie Stock Powder (salt
reduced)
A few good shakes of Pepper
1 x 420gm can of chopped Tomatoes (no added salt)
1 x 420gm can of Heinz Baked Beans (no added salt)
3/4 of a can of Water
Method:
- Heat 1 Tablespoon of
oil in a large saucepan
- Add 1 chopped onion
and 2 finely chopped garlic cloves
- Cook for a couple of
minutes until softened
- Stir in celery, red
capsicum, carrot, zucchini, orange sweet potato,
pumpkin, chili, veggie stock powder, and pepper.
- Cook over medium heat
for a few minutes until starting to soften,
- Stir in tomatoes and
baked beans.
- Add the water to the
soup and simmer for about 15-20 minutes until
veggies are fully cooked.
- Serve with a Parmesan
Tuile soup topper (see recipe next page)
