Good Food
for Good

Vegetable & bean soup

QuickUnder $10/4 servesMain MealsVegetarianSoups & SaladsLentils & Legumes
Serves 4Time 30 minsVegetable & bean soup

Simple ingredients make a tasty, warming soup!

Fat - total 21g 30%
Fat - saturated 5g 22%
Salt 806mg 35%
Protein 21g 42%
Carbs 49g 16%
Sugar 9g 9%
Energy 1969kJ 23%

% based on an adult’s recommended daily intake


  • ( 1 cup) Red lentil, dry
  • ( 1 2/3 cup) Cannelini bean, canned, drained
  • ( 3 medium) Peeled carrot
  • ( 4 tbsp) Olive oil
  • ( 1 medium) Brown onion, raw and peeled
  • ( 2 cloves) Raw garlic, peeled
  • ( 750 ml) Liquid stock, prepared from reduced-salt stock cube or powder
  • ( 1/3 cup) Cream, reduced fat (25%)


  1. Peel the onion and cut into small pieces.
  2. Heat the oil in a large pan and and add the onion.
  3. Cook until the onion is soft and sweet.
  4. Chop the carrots and add them to the pan. Cook for a further five (5) minutes
  5. In a separate pan, add split peas and cover with boiling water. Cook for five (5) minutes, then drain the water.
  6. Add the lentils and beans to the carrot mixture.
  7. Pour in the stock and simmer for fifteen (15) minutes.
  8. Turn off the heat
  9. Add the cream.
  10. Serve.
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