Ingredients
What you need
- 1 onion
- 2 carrot
- 750ml vegetable stock
- 2 tins tuna
- 1 tin kidney beans
- 1 tbsp olive oil
- 4 slicess bread
You'll also need
saucepan, blender
Recipe
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Cooking steps and ingredient details are being prepared.
Lunch recipe
Comforting Tuna Bean Soup Pots with Bread Dippers
Warming tuna and bean soup pots with carrot, onion, and bread on the side for an easy batch lunch.
35 min360 kcal4 base servingsBatch CookBudgetWarming
ContainsFish, Gluten
Allergy and dietary checks
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Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
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Method
Step by step
Step 1Prep the soup base
Finely chop the onion, cut the carrot into bite-sized pieces and drain and rinse the kidney beans. Drain the tuna and flake it with a fork so it folds through without large clumps.
Step 2Soften the base
Heat 1 tablespoon olive oil in a saucepan over a medium heat. Cook onion and carrot with a pinch of salt and black pepper for 5-6 minutes until starting to soften but not brown.
Step 3Add the stock
Pour in 750ml vegetable stock, then add kidney beans. Scrape the base of the pan so the softened vegetables flavour the soup, then bring to a steady simmer.
Step 4Simmer until ready
Simmer for 12-15 minutes until the vegetables are tender.
Step 5Warm the tuna
Stir in the tuna for the final 2 minutes so it warms through while staying in flakes.
- Step 6
Portion and pack
Taste and adjust with black pepper. Portion into soup pots with the bread or topping on the side, then cool quickly before chilling if packing ahead.
More to plan
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