Bean soup with vegetables, herbs and a crispbread

Ingredients

• soup: 1 deep bowl, about 380 g
• cooked beans: 3/4 cup, about 110 g
• herbs: 1 handful, about 20 g
• crispbread: 1 pc, about 18 g

Instructions

1. Measure out the legumes, grain and vegetables.
2. Braise the vegetables, then add the main component and spices.
3. Cook until done and divide into the specified serving.

Nutrition

Contains: Gluten

Swaps

• Legumes can be swapped for one another, cooked, at the same weight.
• If legumes don't sit well, swap them for chicken/fish/tofu 120-150 g and add vegetables.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.
• If you don't have fresh vegetables, use frozen ones without sauce at the same weight.
• Bread/crispbread can be swapped for cooked grain 100-120 g or potato 150 g.

Featured in

Related recipes