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2 teaspoons Continental Powdered chicken stock salt reduced
2 1/2 cups water
150 grams pumpkin chopped
1 chopped tomato
1 small red capsicum chopped
425 grams tinned mixed beans drained
cracked black pepper to taste
chopped chives to garnish
Nutrition Facts
Energy (kcal)
145 kcal
Energy (kJ)
608 kJ
Protein (g)
5.5 g
Carbohydrate incl. fibre (g)
20.6 g
Carbohydrate excl. fibre (g)
14.6 g
Sugar (g)
5.1 g
Fibre (g)
6.0 g
Fat (g)
5.8 g
Saturated fat (g)
1.1 g
Unsaturated fat (g)
4.3 g
Monounsaturated fat (g)
2.4 g
Polyunsaturated fat (g)
1.8 g
Trans fat (g)
0.4 g
Cholesterol (mg)
0 mg
Sodium (mg)
300 mg
Salt (g)
0.75 g
Vitamin A (IU)
5661 IU
Vitamin C (mg)
20.1 mg
Calcium (mg)
26 mg
Iron (mg)
0.37 mg
Potassium (mg)
252 mg
Instructions
Heat Flora Original Spread over a high heat in alarge saucepan. Fry onion, celery and carrot until soft
Dissolve stock powder in water then add to the saucepan with pumpkin, tomato and capsicum. Bring to the boil, reduce heat, cover and simmer for 15 minutes or until vegatables are soft. Add bean mix and simmer for 5 minutes longer.
Puree soup in a blender until smooth. Reheat before serving sprinkles with pepper and chives
Cooking time
Preparation time
Servings6 portions
