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Chunky Bean and Silverbeet Soup

  • 6 Serves
  • 20 minutes
  • 60 minutes

A perfect winter warmer. This immune boosting soup is packed with vitamins to keep you feeling energised in the cooler months.



1 tbsp extra virgin olive oil
1 large brown onion, chopped
2 cloves garlic, minced
½ cup barley
2 cups sliced swiss mushrooms
½ cup carrot, sliced
1 can butter beans, drained
2 bay leaves
1 tsp cumin
½ tsp turmeric
1 tsp salt
½ tsp ground black pepper
1L vegetable broth or reduced-salt chicken stock
¼ cup silverbeet
½ cup quick oats
2 tbsp lemon juice or more


  1. Heat the olive oil, onion and garlic in a large pot or a deep saucepan over medium heat for 3-4 mins until it softens. Add barley, bay leaves, carrot, mushrooms and spices. Saute for another 5-6 minutes.
  2. Add broth/stock and bring it to a boil, then turn to low heat and simmer for 40 - 60 mins. Add silverbeet and oats and continue to simmer for another 10 mins.
  3. Discard the bay leaves, stir in lemon juice and add salt and pepper to finish.


Nutrition per serving
Calories 210.89kcal
Total Fat 3.71g
Carbs 35.5g
Sugars 3.92g
Protein 9.56g
Sodium 927.16mg
Fibre 7.86g

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