Mixed bean Soup

Luscious Bean Soup

As winter draws to a close here in Sydney, I feel my rich soup days are soon to be replaced with lighter, brighter foods – such is the way of the seasons and I just love those changes through the year and seeing new things pop up at the markets! If you’re not a market goer yet, it really does take you from saying to yourself ‘we need tomatoes can you grab some’ to ‘look at all these different tomatoes, which ones should we try?”.

This Bean Soup is an easy one. Those soup mix legume packets at the health store are rather cheap too, making this a great, economical lil’ number, even being organic. Beware the short cuts of tinned beans – often from BPA lined cans and packed with anti-nutrient phytic acid, you’re best to get soaking the day before to break down that acid and other inhibitors, and get the good stuff out of them, otherwise what’s the point, really? Filling makes you ill. Nourishing makes you flourish – Just came up with that then! I love it. And… digression, which leads me back to the recipe!

Enjoy the comforting flavour of this soup and when you make it, remember to send it through or post it on my facebook page here – you’ll inspire others to cook and that’s just awesome!

Real Food. Happy Bodies

Luscious Bean Soup Recipe

Servings: 4



  • Chop your onions, garlic, herbs to have ready
  • Heat your large saucepan with the oil and onions until nice and soft. Low-Medium heat is best. Then add your turmeric paste, beans / soup mix, garlic and fry for a minute.
  • Add tomatoes. Stir through and fry for a minute
  • Add half the chopped parsley and coriander along with the thyme, garlic, sea salt and stock, turning your heat high to get it to the boil. If your beans were already cooked, no need to add the 500ml water. If they weren’t, add that now and add a little more in necessary later on. Your soup should be thick and luscious & that 1.5cup of beans will expand in soaking and cooking to be more like 2.5 cups.
  • Once on a boil, turn down. Simmer with the lid on for an hour and a half, or half an hour if your beans were already cooked. Just before serving, pop your zucchini in. Add your coconut cream / sour cream / cream off the heat and stir through and serve. Top with the remaining fresh herbs & if you’re feeling adventurous, some crumbled goat’s feta is divine with this!

Comments 3

  1. Hi Alexx,
    This looks delish! One question, my daughters eczema reacts to tomatoes, would chicken bone broth be a substitute that would work in this recipe or could you suggest another alternative?
    Many thanks,

    1. Post

      Hi there Kirsty. No problem at all. You could substitute with beetroot if you wanted to get another veg in there. It gives a lovely rich sweetness. Just add in little chopped cubes of 1 large beet. OR as you say, you could just use a little more chicken stock. 1/2 a cup should do it. Enjoy and feel free to send a pic or report back 🙂

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