Healthy Options, Soup
September 7, 2014
5 hrs 30 mins
Garlic, finely chopped
Zucchini, half slices
Plus any other vegetable/s you have
1 -2 cans mixed beans/kidney beans/chick peas/cannelini beans
1L Stock (Beef, Chicken or Vege)
2 x can diced tomatoes or 1 x 700ml passata
1 Tbspn Tomato Paste (optional)
Mixed herbs, basil, parsley
Cracked Black Pepper
1Combine all ingredients in slow cooker, EXCEPT zucchini.
2Cook for 4-6 hours on LOW Add zucchini approx 30 minutes prior to finishing.
3Season with salt and pepper to taste Spoon into bowls Sprinkle with fresh basil and parmesan.
4Serve with savoury scrolls.
Submitted by Jane Kannar
April 26, 2019
I added zucchini at the start and at 4 hour mark it was nowhere near cooked. So then I added a cup of small shell pasta, a good 3 tablespoons of worchestire sauce, an extra litre of stock , a little chilli and put on high for 2 hours. Turned out perfect
April 25, 2017
This is delicious! I forgot to add potato, so will do that next time. Also I will use passata so the tomatoey broth is smooth. No biggy, just really reminding myself for when I make this again.
Thanks for sharing!
September 24, 2016
I love this recipe. I make it constantly. It stores well in the fridge and reheats fantastically .
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