Meat-free Monday: Hearty Vegetable Soup

The weather here last week was ridiculously cold. Like middle-of-winter cold. And this easy-peasy vege soup came in great handy. Added bonus: you can replace/add extra any veges you like. It's a good way to use up leftover veges that may be rattling around in the crisper.

This quantity made enough for 2 meals for Sparky, Isy and myself, plus a little leftover for my lunch.

You'll need:


1 tbsp butter
1 carrot, chopped
1 potato, chopped
green beans, chopped
* in last week's version, I used potato, sweet potato, zucchini, squash, peas and carrot*
1 onion, finely sliced
400g can crushed tomatoes
2 tbsp plain flour
2 tbsp tomato paste
3 cups vege stock
thyme
2 tsp sugar
300g can butter beans, rinsed and drained

1. Heat butter in large pan, add onion, stirring starting to soften. Add veges and undrained tomatoes. Cook, stirring until onion is soft.

2. Stir in blended flour and tomato paste, then add stock, thyme and sugar.

3. Stir over heat until soup boils and begins to thicken, then simmer uncovered until veges are tender. Stir through butter beans.

That's it! And another bonus, like most soups and stews, this one tasted even better the next night. (I love leftovers!)

For other Meat-Free Monday meals, click here.