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Val’s Stoopy Soup
Chef
Easy
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Try this beautiful hearty ‘stoopy’ soup from leading Irish food blogger/writer Valerie O’Connor

PREP IN
5 MIN
COOK IN
40 MIN
SERVE
6
SHARE &COMMENT
Val’s Stoopy Soup
Chef
Easy
StarStarStarStarStar
SHARE &COMMENT
PREP IN
5 MIN
COOK IN
40 MIN
SERVE
6

Introduction

Try this beautiful hearty ‘stoopy’ soup from leading Irish food blogger/writer Valerie O’Connor

Ingredients

  • 1 large onion
  • 4 cloves garlic
  • 2 carrots
  • 2 sticks celery
  • 1 tsp each cumin and chilli
  • 1 tin kidney beans
  • 1 tin chickpeas
  • 1 tin tomatoes
  • Squeeze tomato puree
  • Salt & pepper
  • Handful fresh spinach
  • Handful fresh parsley
  • 400ml vegetable stock or water

Method

  • 1. Chop the onion and garlic and cook them on a low heat in some olive oil, dice a couple of carrots and celery if you have it.
  • 2. Add in a teaspoon of chilli flakes/powder and a teaspoon of cumin seeds and cook for a couple minutes more.
  • 3. Open the bean tins and rinse the beans in a strainer, lob them into the pot, add a tin of tomatoes, a tin of water or veggie stock, a sage leaf/bay leaf/sprig of thyme or all three or none at all, add a good squeeze of tomato puree.
  • 4. Cook the soup for about 40 mins on a low bubble, season with salt and pepper.
  • 5. Add in a handful of fresh spinach leaves to just wilt.
  • 6. Serve in a bowl with freshly chopped parsley, as its full of vitamin C and tastes great.

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