Bell pepper and butter bean soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 192.4
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 578.1 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 6.9 g
- Protein: 8.5 g
View full nutritional breakdown of Bell pepper and butter bean soup calories by ingredient
Introduction
A quick and easy way to use up any peppers looking a bit on the turn! I freeze into individual portions and then take to work to microwave. 100% wheat, egg, dairy free and vegan too! A quick and easy way to use up any peppers looking a bit on the turn! I freeze into individual portions and then take to work to microwave. 100% wheat, egg, dairy free and vegan too!Number of Servings: 4
Ingredients
-
3 large peppers
1 can butter beans [drained]
1 can chopped tomatoes
1 veg stock cube
4 tsp mixed dried herbs [or you can of course use fresh]
1 tbsp olive oil
Boiled water
Directions
Roughly chop and wash peppers
Heat olive oil in heavy pan
Add peppers - cook for about 5 mins on a high heat
Drain beans from can
Add to pan and stir
Add toms, herbs and stock cube
Add boiling water until everything is covered with water and stock cube has dissolved
Leave simmering on hob for 15 mins or until peppers are soft
Blend [I use a stick hand blender] or leave if you like chunky soups!
Serve or freeze for later use - makes 4-5 I bowl portions.
Number of Servings: 4
Recipe submitted by SparkPeople user PEPITO89.
Heat olive oil in heavy pan
Add peppers - cook for about 5 mins on a high heat
Drain beans from can
Add to pan and stir
Add toms, herbs and stock cube
Add boiling water until everything is covered with water and stock cube has dissolved
Leave simmering on hob for 15 mins or until peppers are soft
Blend [I use a stick hand blender] or leave if you like chunky soups!
Serve or freeze for later use - makes 4-5 I bowl portions.
Number of Servings: 4
Recipe submitted by SparkPeople user PEPITO89.