Red lentil soup with brown rice
Butter bean soup
This soup has warmth and depth - perfect for a cold winter’s evening. It’s easy to make, using either the soaked and cooked beans above, or even quicker, using tinned, drained butter beans.
First fry some chopped onions and carrots and add the cooked, drained beans and some chicken, beef or vegetable stock. Simmer over medium heat for about 15 minutes. If you like a chunky soup you can leave it as it is, but to make a smooth puree, just put everything in a blender and buzz it up till it is thick and velvety.
If you prefer a bit of a kick, add some slivers of dried chillies, but remember that even a small amount can add considerable heat and spice.
Sharp cheddar cheese, crispy bacon and creamy avocado with chunks of artichoke hearts, pieces of water chestnuts and tangy green olives: a veritable explosion of flavors and textures with every single bite!
Chunky Pot Roast-Portobello Soup: Toss your pot roast leftovers into your slow cooker with baby portobello mushrooms, red sweet pepper, and an indulgent burgundy broth for a chunky soup you’re sure to love.