Busy week ahead? This hearty and healthy soup is perfect for weeknight leftovers!


Makes: 2 adult or 4 toddler portions
Difficulty: easy


  • A selection of your favorite vegetables: celery, tomatoes, carrots, broccoli
  • 1 tbsp of olive or vegetable oil
  • 14 oz can of drained kidney beans
  • A handful of lentils
  • 1 tin of plum tomatoes
  • 4 cups of water
  • A handful of fresh or dried herbs
  • Slices of whole-wheat bread


Start by peeling and chopping your chosen vegetables into small pieces. 
Next, heat the oil and pop the vegetables, kidney beans and lentils into a pan on a medium heat for around 15 minutes, stirring regularly to prevent them from browning too much. 
Now add the tinned tomatoes. 
Add the water and herbs and bring back to a gentle simmer for about 10 minutes. 
Finally, stir it all together. Now you 
have a choice – you can either leave the vegetables as they are, or blend the mix if you prefer a smooth soup. 
Serve with whole-wheat bread.

Neat cheats

Make a big batch of this soup and keep it in the fridge for up to 3 days. You can even freeze it.

Make it together!

If your child is old enough, get them involved in selecting and chopping the vegetables. An example toddler portion for this would be 1 small bowl (about 1/2 cup).

Messy fun! Sheena x