Slow Cooker Chunky Tomato Cajun-Style Soup
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • low-calorie cooking spray
- • 1 small red onion (diced)
- • 5 spring onions (chopped)
- • 2 cloves garlic (peeled and crushed)
- • 3 bacon medallions (diced )
- • 1 large courgette (diced)
- • 2 carrots (peeled and diced)
- • 2 peppers (red or yellow, deseeded and diced )
- • 2 chicken stock cubes
- • 560 ml boiling water
- • 400 g tinned chopped tomatoes
- • 500 g passata
- • 2 tbsp tomato purée
- • 1 - 2 tbsp Cajun-style seasoning
- • 1 tbsp Worcestershire Sauce or Henderson’s relish
- • 1 tbsp white wine vinegar
- • 1 bay leaf
- • 400 g tinned chickpeas ((approx. 240g) drained and rinsed )
- • 400 g tinned kidney beans ((approx. 240g) drained and rinsed )
- • 2 reduced-fat sausages (cooked and sliced )
- • freshly ground black pepper, to taste
- • 1 big handful of spinach (frozen is fine, or you can use fresh)
Preparation Steps
Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onion, spring onion, garlic and bacon and fry for 5 minutes until softening and turning brown.
Add the courgette, carrots and peppers and continue to fry for 5 minutes.
Add the stock cubes to the water and mix to dissolve. Pour into the pan along with the chopped tomatoes, passata, tomato purée, Cajun-style seasoning, Worcestershire sauce, white wine vinegar and bay leaf. Stir well.
Bring to the boil, then transfer the contents of the pan to a slow cooker and cook for 3 hours.
After 3 hours add the kidney beans, chickpeas and sausage. Season to taste with black pepper.
Cook for another hour. Remove the bay leaf and stir the spinach through until wilted.