Chilli Bean Soup

Name: Chilli Bean Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: International
Ingredients: 1 tbsp Olive oil; 1 small Onion, chopped; 1 Garlic clove, finely chopped (optional); ½ small Red pepper; ½ small Green pepper; 2 medium Carrots; 1 medium Courgette; Pinch - ½ tsp Chilli flakes (to your taste); 1 tsp Ground cumin; 1 X 400 g tin Mixed beans, drained and rinsed; 1 X 400 g tin Tomatoes (whole or chopped); 1 tbsp Tomato puree; 1 Vegetable stock cube; 1 - 1½ litre(s) Boiling water to make stock; 2 tbsp Chopped fresh basil or coriander; 2 - 4 tbsp Creme fraiche, Greek yogurt or other plain yogurt (optional); To taste Salt and freshly ground black pepper

Love Baking Over a year ago 4,154 views

Prep: 5 mins

Cook: 25 mins

Serves: 4

Soup 🩺 Diabetic 🥚 Egg Free 💚 Healthy 🔥 Low Calorie 🫒 Low Fat 🥕 Vegetarian 👨‍👩‍👧‍👦 Family Food

Ingredients

1 tbsp Olive oil
1 small Onion, chopped
1 Garlic clove, finely chopped (optional)
½ small Red pepper
½ small Green pepper
2 medium Carrots
1 medium Courgette
Pinch - ½ tsp Chilli flakes (to your taste)
1 tsp Ground cumin
1 X 400 g tin Mixed beans, drained and rinsed
1 X 400 g tin Tomatoes (whole or chopped)
1 tbsp Tomato puree
1 Vegetable stock cube
1 - 1½ litre(s) Boiling water to make stock
2 tbsp Chopped fresh basil or coriander
2 - 4 tbsp Creme fraiche, Greek yogurt or other plain yogurt (optional)
To taste Salt and freshly ground black pepper

Accompaniment

Description

Another quick and easy veggie soup. I love the heat of the chilli and the texture of the beans. Tasty and filling.

Method

1
Chop the onion quite finely, and finely chop the garlic, if using. Remove the seeds from the peppers and dice into approx. 1cm pieces, depending on how chunky you like your soup. Heat the oil in a large saucepan on a low heat. Add the onion, garlic and peppers and fry them gently, stirring constantly, for 2–3 minutes, until they are just beginning to soften.
Meanwhile, peel and dice the carrots, and top and tail, then dice the courgette.
Add the chilli flakes, ground cumin and tomato puree and cook gently, stirring, for about 30 seconds, then add the diced carrots and courgettes and cook for 2 – 3 minutes. Make up the stock.
Pour the mixed beans and tomatoes into the saucepan. Add the stock and chopped basil / coriander. Season to your taste. Stir well, bring to the boil, then reduce the heat. Cover the pan with a lid and simmer gently for 15 minutes until all the vegetables are just tender. Add a little more hot water if it does not seem liquid enough to you.
Serve in bowls with a dollop of crème fraîche or Greek yogurt on each one and some more fresh herbs, if you like. The chilli can be quite hot, so it can be a nice contrast. For a creamy texture to the whole soup, it is also nice to stir it in just before serving.

Chef's Tips

The list of vegetables is not prescriptive - I vary it depending on what I have. I added a few fresh peas last time - you can see them in the photo! I added them just 5 minutes before the end.
Autumn / Winter - delicious with some shredded chard added just a minute or two before the end - add, put lid on top and wilt, then stir in.
You can substitute chilli flakes with fresh chilli or chilli powder.
Of course, whether you use basil or coriander will vary the taste considerably - I love both equally, but use whatever you prefer.
Tins of mixed beans are sometimes called 'mixed bean salad' - just make sure they are only in water, not vinegar.