This week life has been too short to chop vegetables for my Soup of the Week.
With more work, gardening and Netflix commitments (Series 3 of Orange is the New Black), I have been swamped but still needed something delicious, healthy and filling.
I've also got an ever growing backlog of blogs I've been planning to write about and write/edit most of my publications on an evening while my fiance watches TV.
So now we've caught up with a show we both love, expect quite a few being posted on here before another fun-filled weekend starts... Entourage, I hear you calling...
Soup... let's talk soup... that's really why you're here, isn't it? I seem to be creating a similar type of syn-free tomato soup lately if you've noticed.
The reason I bring this up is that this type of watery yet chunky soup is what keeps me full and hydrated on hot days.
I will make a batch all for me and eat it up until I am full and I favour this type of guilt free soup at the minute and there's absolutely no sharing whatsoever.
Some days I have leftovers and others it's all gone in a couple of hours because I'm that ravenous. If I didn't work from home.
I would be taking a flask of the stuff with me most days.
And I must stress that if you've made many of my soups before, you'll have noticed that I sauté almost everything to caramelise for a richer, smoother taste.
If you have time, then I still recommend it, but this is a perfect example of what happens if you don't: it isn't as sweet but still yummy all the same, but of course, you can add a touch of sweetener at the end (start with little amounts to test) or a swirl of sweet chilli sauce.
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📖 Recipe
Tomato and Bean Soup (Unofficial Slimming World)
Ingredients
- 400 g tin of kidney beans or chickpeas drained and rinsed
- 400 g tinned chopped tomatoes
- 1 clove garlic or ½ teaspoon garlic salt
- 2 vegetable or chicken stock cubes
- 2 onions peeled and diced
- ½ tablespoon dried basil
- ½ teaspoon smoked paprika
- 1 tablespoon tomato puree
- ¼ cup dried bulgar wheat or dried soya mince (50g) or similar, such as dried pasta
- 1 to 3 400g tins or cold water *ADD THIS AT THE END TO DETERMINE HOW MUCH YOU NEED
- Seasoning
Instructions
- Chuck everything in your soup maker, ensuring you add the water last to determine how much you need until you reach the 1600ml measuring line.
- Set to chunky and serve once cooked.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Mat
This looks amazing in relation to measurement if bulgar wheat is this dry or cooked and
Also what weight is it rather than cups i am dyslexic and struggle with things that are measure in cups many thanks
Vikkie Lee
Hi Mat, thanks for your question. I've just weighed it out and 1/4 cup of dried bulgar wheat is about 50g. Let me know if you have any other questions! Thanks, Vikkie