A soup that has a touch of everything you love! It’s cheesy, it’s tangy, its’ crunchy, it’s creamy, it’s all that you can ask for. Yes, the Butter Beans and Mixed Vegetable Cheese Soup is a sumptuous treat that combines crunchy and juicy veggies like onions, capsicum and tomatoes with cooked butter beans.

Tomato ketchup and herbs give it a memorable flavour, while a garnish of cheese gives it a gooeyness you can’t resist. Enjoy this soup hot and fresh, with slices of buttery toast.

Preparation Time: 20 mins   
Cooking Time: 12 mins   
Total Time: 32 mins     
Makes 4 servings

Ingredients

1 cup soaked , deskinned and cooked vaal (field beans/ butter beans)
3/4 cup finely chopped onions
3/4 cup finely chopped capsicum
1 cup finely chopped tomatoes
2 tbsp oil
2 tbsp tomato ketchup
1/2 tsp dried oregano
salt and to taste

For The Garnish
1/4 cup grated processed cheese

Method

  1. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
  2. Add the capsicum and sauté on a medium flame for 2 minutes.
  3. Add the tomatoes, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
  4. Add the butter beans, tomato ketchup, oregano, salt, pepper powder and 3 cups of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
  5. Serve hot garnished with cheese.

Nutrition Value

Nutrient values per serving

Energy 214 cal
Protein 9.8 g
Carbohydrates 26.7 g
Fiber 1.8 g
Fat 7.9 g
Cholesterol 0 mg
Vitamin A 302.6 mcg
Vitamin B1 0.4 mg
Vitamin B2 0.1 mg
Vitamin B3 0.8 mg
Vitamin C 44.8 mg
Folic Acid 13.2 mcg
Calcium 51.7 mg
Iron 1.4 mg
Magnesium 0 mg
Phosphorus 0 mg
Sodium 83 mg
Potassium 89.7 mg
Zinc 0.1 mg

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