Vegetable and Bean Soup | Simple Soups for the Soul

We made it! January is over and for those of us in the northern hemisphere, spring is finally in sight! Since the days are still cold, dark and generally uninviting however, then a great way to feel a bit more cheery is with tasty homemade soups that are simple to make and warm you up. I love soup all year round, but when it's frosty outside and the sun has gone down long before you've returned home from work then there's nothing better than a warm bowl of homemade deliciousness! Cook a large pot over the weekend and every night you can have easy comforting food, even better served with fresh crusty bread.

Ingredients
2 cloves garlic, minced
1 leek, finely chopped
1 bouquet garni or stock cube
1 stalk celery, halved lengthways and sliced
6 carrots, cubed
1/3 large swede, cubed
1 can cannellini beans, drained, (or 2 cups dried and soaked overnight)
salt and pepper to taste

Method
Heat half a cup of water in the pot and add the garlic and leeks. Cover and heat for a couple of minutes until the leek is wilted. Add the remaining ingredients to the pot and pour over water until the vegetables and beans are covered, adding more if you prefer a thinner soup. Simmer for 40 minutes until the vegetables and beans are tender. For a chunky soup keep the vegetables whole, or use a blend for a smooth finish. The hand mixer is a real workhorse in my house, I use it for everything from soup, smoothies, dressings and chopping! Portion the soup out into individual tubs to store in the fridge, then for an easy, comforting midweek meal pop a part baked petit pain in the oven for 10 minutes, heat up the soup and get cosy.

The Small Stitcher