The last couple of weeks have been freezing (even though is supposed to be summer) so tonight I warmed up my bones with this rich Vegetable and Bean Soup. I put this recipe together based on what was delivered in my organic veggies box this week.

Vegetable and Bean Soup

2 teaspoons Extra Virgin Olive Oil
1 Onion
2 Cloves of Garlic
5 Carrots
5 Sticks of Celery
1 Bulb of Fennel
1 teaspoon Caraway Seeds
1 teaspoon Cumin Powder
1/4 teaspoon Chili Powder
2x 400g Tins of Chopped Tomatoes
500ml of Water
2 Organic Vegetable Stock Cubes
1 400g Tin of Blackeye Beans
Salt and Pepper to taste

Saute the chopped garlic and onions in the olive oil for 5 minutes. Add the caraway seeds and cumin and then the chopped carrots, celery and fennel and sweat over a high/medium heat for a further 10 minutes. Add the tinned tomatoes, water, chili powder, stock cubes and simmer for 30 minutes. Remove from the heat and use a liquidizer to purée the soup. Add in the drained and rinsed blackeye beans and return to the heat for another 5 minutes. Serve on it’s own or with crusty brown bread.