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A Winter broth


  • Lightly oil a large heavy-bottomed pot. Then heat and gently saute the onions, sweet potato, carrots and celery for a few minutes, continually tossing. Add the tomatoes with 1½ litres stock. Mix well and bring to the boil. Then turn the heat down and simmer for about 20 mins until the vegies are very tender, adding more stock if needed.
  • When ready, add the kidney beans, mix well and taste for seasoning. Then add the spinach, toss and bring to the boil.
  • To serve, place a slice of bread in individual flat soup bowls and ladle plenty of the soup on top.


  • olive oil spray
  • 2 small-medium red onions, finely diced
  • 1 large sweet potato, finely diced
  • 2 medium carrots, finely diced
  • 2 celery stalks, finely diced
  • 3 cans diced tomatoes
  • 2 litres vegetable stock
  • 2 cans red kidney beans, rinsed & drained well
  • 1 handful baby spinach leaves, washed well
  • 6 thick slices country-style bread

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm