Quick N Easy Chunky Chilli Soup
Over a year ago
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Ingredients
- 1 can chopped tomatoes
- 1 Kidney Beans. Drained
- 3 Carrots peeled and sliced
- 1 red onion. chopped
- 1 garlic cloves. crushed
- 1 red chilli. deseeded and finely chopped (depending on how spicy you like it)
- 1 tsp ground cumin
- 2 tbsp olive oil
- 500g passata
- 1L Veg stock
- 1 tbsp brown sugar
- 1 red pepper. chopped
- salt and pepper
Accompaniment
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Description
Warming and filling thick winter soup. Variate as you like!
Great for detoxing!
Method
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1
The beauty of this is that once you know how to get the base you can change anything aroud like have butter beans instead of kidney beans, add choritzo for meat lovers or corgette or celery for veggie lovers.
Also, because its 'chunky' you can roughly chop everything.
1. Heat olive oil in a pan for a minute, dont let it smoke or get too hot. Add onion, carrots, chilli, garlic and cumin and slowly cook until onion is translucent, about 5 mins.
2. Boil the kettle and add to stock cube and brown sugar in a jug. Let it stand.
3. Add canned chopped tomatoes, stir and cook for 1 minute.
4. Stir in passata. Simmer for 2 mins
5. Add red pepper and kidney beans. Stir.
6. Slowly stir in stock mix. Letting it thicken each dose.
7. Simmer for 20 mins
If you want Choritzo add this to the pan first with the chilli and garlic etc. It produces a lot of oil so you can halve the olive oil. Alternately fry seperately, pat off the fat with tissue and add whenever.
Serve with crusty bread and cheese. I like cheddar or feta.
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