Silverbeet and Tomato Soup

Jenny Smith
Jenny Smith

Cook: 1h

Total: 1h

Yield: 4 servings

Dish: Soups

Cuisine: Soups


  • 1 tbsp olive oil
  • 1 diced onion
  • 2 cloves of fresh crushed garlic
  • 1 can of drained mixed beans
  • 1 1/2 cups of vegetable broth
  • 1 can of tomato puree
  • 1/2 cup of brown rice (uncooked)
  • 1 bunch of silverbeet (8 leaves), kale or spinach finely shredded
  • 1 tsp dried basil
  • 1 tsp oregano


  1. Heat olive oil in a large sauce pan
  2. Add onion and fry over medium heat for 2-5 mins until it turns transluscent
  3. Add crushed garlic and fry for 2 mins
  4. Add beans, rice, tomato puree, vegetable broth and 1 cup of water
  5. Bring to the boil stirring constantly, reduce the heat to a simmer
  6. Simmer for 40-45 minutes until the rice is cooked reducing and adding water as you go. You will need at least 5 cups of water so keep your eye on it!
  7. Add basil, oregano and silverbeet and cook for a further 5 minutes
  8. Serve!

Get Jenny's recipes to your inbox

Save to Yummly

Share this recipe

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email
Share on print

Browse Foodboxes

Keywords: Silverbeet and Tomato Soup, Silverbeet, Tomato, Soup