Recipe using no knife but full of life!

Home-made canned soup

Serves around 3-4 adults

I have to admit that the name for this recipe is a little misleading. Truth be told it uses both canned and frozen vegetables but “Home-made canned and frozen vegetable soup” just didn’t have the same ring to it…

This recipe is as easy as opening a few cans and a bag of frozen vegetables then heating it all up on the stove. It feeds the whole household or can be frozen in individual portions for a quick and easy microwave lunch.

Ingredients:

• ½ jar of passata with herbs and/or garlic

• 3 cups frozen peas, corn and carrot

• 1 can mushrooms in butter sauce

• 1 x 400g can 4 bean mix, drained

• 1 x 400g can kidney beans, drained

Method:

1.Crack open the cans that need to be drained and rest upside-down on the edge of the sink to drain.

2.Tip all the veggies and the passata into a saucepan and heat on a low heat, stirring occasionally, until boiling hot.

3.Remove from heat and allow to cool slightly.

4.Serve with a tasty bread or toast

Tips:

• If there’s not enough liquid, then fill a can with water and add this to the soup or add the rest of the passata.

• If you prefer softer beans, cook the soup for a bit longer.

• If there are other canned or frozen veggies you think you’d prefer, feel free to add them or substitute for any veggies you’re not so keen on.

• This recipe would also works well if you add a handful of small pasta (eg. risoni, macaroni or alphabet pasta) or rice.

• Need help opening cans? Talk to your occupational therapist about equipment to help in the kitchen.

• Don’t want to have ½ a jar of passata left over? Feel free to use a can of puree tomato or a can of tomato soup.

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Charity Spalding is an accredited practicing dietitian and owner of Accessible Nutrition, a provider of nutrition and dietetic services for people with disability, children and their families.