Road Test Tuesday – creating kid friendly soup with McKenzies
Neither of my kids are massive soup fans. Master O usually declares it ‘yuck’ with barely a glance, and as a rule, Miss E will only eat Pumpkin Soup…
So when Danni and I both received a box of McKenzies pulses to try, I was determined to give soup another chance!
I had a strategy. It involved beans. My kids love beans – Miss E would eat refried beans straight from the tin given the chance – gross I know!
So here it is, soup that the kids will eat (beans, BEANS!!) and its healthy too!
Healthy & Delicious Tomato, Lentil & Bean Soup
1/4 cup dried kidney beans
1/4 cup soup mix
1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
A small handful of parsley, stems and leaves separated, all finely chopped
1/3 cup dried red lentils, rinsed until the water runs clear
2 x 400g tins chopped tomatoes
2 cups vegetable stock
Cracked Pepper to taste
The How To
If you want a chunky soup, start by grabbing two saucepans to cook off your beans and soup mix. You don’t need to soak overnight if you use this method. Pop beans into a saucepan and cover with 1 cup of water. Bring to the boil and then simmer for around 55 minutes. 20 minutes into cooking your beans put your soup mix into another saucepan and cover with 1 cup of water. Again, bring to the boil then reduce to a simmer and cook for around 30 minutes.(Keep an eye on your pots since you are cooking a small amount your cooking time may reduce). Heat olive oil in a large pot and add onion and garlic. Gently cook until onion has softened. Add tomatoes, stock, parsley stems and lentils to the saucepan. Simmer over medium heat for 25 minutes, stirring occasionally. At this point, you can easily serve this as a great tomato soup.
If your kids don’t like the ‘bits’ you can whizz it up in a food processor (in batches) to make a smooth soup. You could also return to the heat and add in alphabet noodles for a fun alphabet soup!
If you like an even healthier, chunky soup, add your strained off beans and soup mix. Cook on a gentle heat for a few more minutes to combine. Serve with the remaining parsley and cracked pepper. If you are a meatasaurus, try serving with some finely diced chorizo on top.
I’m loving having packs of these in the cupboard. I already regularly use dried lentils, and with the ‘quick method’ requiring no overnight soaking they aren’t troublesome to use. If you are short on time, you may prefer the tinned variety. Definitely a budget winner though!
* This is not a sponsored post. I did not receive payment for this post. However, I did receive a package full of yummy McKenzies beans and lentils to road test and create some delicious meals. All opinions expressed are my own.