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 ones 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.
PIN ME FOR LATER….
Slimming World Syn Free Tomato & Bean No Weighing Soup Maker Recipe
- 400 g tin of kidney beans or chickpeas drained and rinsed
- 400 g tinned chopped tomatoes
- 1 clove garlic or 1/2 tsp garlic salt
- 2 vegetable or chicken stock cubes
- 2 onions peeled and diced
- 1/2 tbsp dried basil
- 1/2 tsp smoked paprika
- 1 tbsp tomato puree
- 1/4 cup bulgar wheat or dried soya mince 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
- 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.