All-in-one chunky winter broth

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• Vicky

  06 November 2007

  Vicky rated and commented on this recipe

  

  Loved this recipe, ideal for winter packed lunches for my husband, also great substituting spinach with shredded savoy cabbage.

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• Andrea

  10 November 2007

  Andrea rated this recipe

  

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• Kerrieliz

  28 December 2007

  Kerrieliz rated and commented on this recipe

  

  Inexpensive, easy and delicious. We added a small pinch of chilli flakes for a bit of a kick. Fended off the winter germs!

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• karinaya

  17 January 2008

  karinaya rated and commented on this recipe

  

  The whole family loves this recipe, it's really tasty and healthy too :o) sometimes I add some sausage to make it a meaty dish but the best thing i have found is to get italian mixed beans (do not drain and rinse!!)and chopped tomatoes with herbs both from teco and both add stunning flavour to this dish. Hope you enjoy it as much as me and my family do

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• mark

  26 March 2008

  mark commented on this recipe

  It dosn't taste as good as it sounds. you don't have to be a rocket scientist to figure out what tomatoes and carrots taste like ! Not very mmmm

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• PoshPaws

  27 June 2008

  PoshPaws commented on this recipe

  Having had this for dinner tonight, I can understand Mark's comments. However, I did a bit of tweaking and it turned out extremely well. First of all, I assembled the whole thing in the slow cooker and left it for about 5 hours, so there's your first difference. Secondly, I included two large Cumberland sausages that I'd pan-fried to reduce the fat loading and to brown them. The flavours weren't really gelling together, so to encourage them, I added a few shots of Worcester Sauce and some tomato ketchup which did the trick. Oh, and two green chillis - chopped and de-seeded. Definitely a do-again!

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• PoshPaws

  27 June 2008

  PoshPaws rated and commented on this recipe

  

  Oops, forgot to rate it. I'd have given it more, if I hadn't have had to tweak it so in order to make it palatable.

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• marlene

  29 July 2008

  marlene commented on this recipe

  I thought this needed something extra so I aded some small pasta shells to it which made a big difference and after reading PoshPaws comments I am going to grill some sausages and add them the whats left.

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• twotache

  17 November 2008

  twotache rated this recipe

  

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• Teletubbies1

  27 November 2008

  Teletubbies1 commented on this recipe

  A masterpiece! far nicer than we expected and very filling

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• hmelliot

  10 February 2009

  hmelliot rated this recipe

  

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• auntynicky

  03 December 2009

  auntynicky rated and commented on this recipe

  

  The limitations of my local shops and cookware meant that I used only 600g of mixed beans and 2 pints of veg stock - I couldn't physically get any more stock in my largest pan, and it's just as well or it would have been quite watery! I also used sundried red tomato pesto (and popped in three teaspoonfuls - I like pesto), and probably had the soup on on the hob a good 10 mins longer than noted. I did enjoy this however, but will definitely try out adding sausages next time!

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• teapot

  18 March 2010

  teapot rated this recipe

  

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• Beth

  16 December 2010

  Beth rated and commented on this recipe

  

  Not bad - though a little bland and made better by a little chilli.

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• Lee-anne

  13 October 2011

  Lee-anne rated and commented on this recipe

  

  Firstly, I amended the recipe by adding 2 leeks as I had them lying around... Secondly, i used tomato and chilli pesto instead of roasted red pepper, no particular reason, just fancied it!... Thirdly, I used 1 litre of veg stock and found it still has a fairly watery consistency, so I'm REALLY glad I didn't use two litres, that would have been ridiculous!... On the whole, an ok recipe and nice idea to add the pesto for flavour, but certainly not one of the better ones on here.

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• cupcakefairy

  26 October 2011

  cupcakefairy rated and commented on this recipe

  

  Loved this recipe. I added lentils and chopped quorn sausages to thicken it up as before the consistency was too watery and also chilli flakes to give it a bit of a kick. It makes a perfect filling lunch for work and I got 6 good sized tupperware's out of this recipe. Will definitely be making it again once I finally eat it all!

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• superfoods

  31 October 2011

  superfoods rated and commented on this recipe

  

  I agree with the above comments 2litres/3½ pints vegetable stock made it far too watery and very bland. It wouldn't reduce down even though I cooked it longer, and it was just like hot water with carrots floating in it. I also didn't add as many stock cubes as required for the stock as I thought it would be far too salty. Its a shame because it looks lovely in the photo, and not watery at all.

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• emmalouise9

  07 November 2011

  emmalouise9 rated this recipe

  

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• kirst

  06 December 2011

  kirst commented on this recipe

  This ended up being really tasty but I had to make quite a few changes. I only used about 2 pints of stock, added a handful of lentils, chilli flakes, a teaspoon of cumin and some sugar to sweeten the tomatoes. It also needed quite a bit longer to cook than 20 minutes because of the carrots.

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• Ronnie

  05 January 2012

  Ronnie rated and commented on this recipe

  

  I love this broth I have made this loads of times. I have read the comments and did a few changes myself I only used 2 pints of stock threw in a handful of red lentils . I put in a few more carrots in and 1 Parsnip, and a good pinch of chilli flakes. it makes loads I'm on a Slimming World Diet if you use sacla roasted Pepper Pesto a Tbsp is only 2 sins for the whole pan so fill your boots Dont eat it with bread tho if your on the diet.

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Ingredients

• 2 x 400g/14oz cans chopped tomatoes
• 2litres/3½ pints vegetable stock
• 4 carrots , peeled and sliced
• 2 x 420g/15oz cans mixed beans , drained and rinsed
• 175g spinach
• 1 tbsp roasted red pepper pesto

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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 20 mins

Low-fat

Ingredients

• 2 x 400g/14oz cans chopped tomatoes
• 2litres/3½ pints vegetable stock
• 4 carrots , peeled and sliced
• 2 x 420g/15oz cans mixed beans , drained and rinsed
• 175g spinach
• 1 tbsp roasted red pepper pesto

Per serving

219 kcalories, protein 16g, carbohydrate 34g, fat 3 g, saturated fat 1g, fibre 12g, salt 3.61 g

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