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Chunky Bean and Silverbeet Soup

Chunky Bean and Silverbeet Soup

A perfect winter warmer. This immune boosting soup is packed with vitamins to keep you feeling energised in the cooler months.

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20 minutesPrep Time
1 hourCooking Time
6Servings
Shop Ingredients
Makes 6 servings
1 tbsp extra virgin olive oil
Moro Extra Virgin Olive Oil
Moro Extra Virgin Olive Oil500mL
40% Off
$10.00
was $19.25
1 large brown onion, chopped
Brown Onion
Brown Onion180g
$0.70
avg
ea
2 cloves garlic, minced
Garlic Bulb
1/2 cup barley
McKenzie's Pearl Barley
2 cups sliced swiss mushrooms
Mushroom Cups Loose
1/2 cup carrot, sliced
Carrots
Carrots170g
$0.66
avg
ea
1 can butter beans, drained
Annalisa Butter Beans
2 bay leavesSorry this product is not available at your store
1 tsp cumin
1/2 tsp turmericSorry this product is not available at your store
1 tsp salt
Saxa Cooking Salt
1/2 tsp ground black pepper
1 L vegetable broth or reduced-salt chicken stock
1/4 cup silverbeet
Silverbeet Bunch
1/2 cup quick oats
Uncle Tobys Oats Quick Porridge
2 tbsp lemon juice or more

Directions

  1. Heat the olive oil, onion and garlic in a large pot or a deep saucepan over medium heat for 3-4 mins until it softens. Add barley, bay leaves, carrot, mushrooms and spices. Saute for another 5-6 minutes.
  2. Add broth/stock and bring it to a boil, then turn to low heat and simmer for 40 - 60 mins. Add silverbeet and oats and continue to simmer for another 10 mins.
  3. Discard the bay leaves, stir in lemon juice and add salt and pepper to finish.