I made this soup today for my family actually because I wanted to use up some ingredients and it turned out so well that everybody had seconds! So I thought I’d share it here, with you:
You will need:
1 onion, chopped (I use frozen, chopped onion)
200g red lentils, rinsed
splash of vegetable oil
2 carrots, finely chopped (use a food processor with slice attachment to chop if you’re a spoonie like me, or buy frozen chopped carrots)
2 tins chopped tomatoes
1 tin reduced sugar baked beans
Generous handful of nutritional yeast
2 stock cubes
3 litres water
1 tbsp Worcestershire sauce
1 tbsp dried mixed herbs
1 tsp garlic powder
30g spaghetti, broken into 1-2cm pieces
- Heat the oil in a large stockpot and add the onion.
- Heat gently until onion is waxy.
- Add the remaining ingredients and stir well.
- Bring to the boil and bubble vigorously for 10 minutes.
- Turn down the heat and simmer for 50 minutes, stirring occasionally.
- Serve with grated cheese sprinkled on top.
Use a slow cooker to cook this soup. Heat the onions for half an hour and then add the remaining ingredients and cook on low for 6-8 hours. Get it going in the morning and by evening you will have a wonderful, tasty minestrone-type soup.