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Chilli non-carne soup

Name: Chilli non-carne soup
Total time: 40 min
Ingredients: olive oil 2 tbsp; garlic 4 cloves, crushed; onions 2, chopped; celery 2 stalks, diced; yellow pepper 1, cut into small chunks; mild chilli powder 1 tbsp; ground cumin 2 tsp; balsamic vinegar 1 tbsp; brown sugar 1 tbsp; chopped tomatoes 400g tin; vegetable stock 500ml; kidney beans 400g tin, drained and rinsed; garlic baguette 1; mature cheddar 100g, grated; spring onions 3, chopped

40 minutes
serves 6
Easy

Check out this punchy soup with red kidney beans and crunchy veg. This easy recipe is packed with flavour and ready in less than an hour. Serve with homemade garlic bread for dipping

June 18, 2018 at 4:01 pm

Ingredients

olive oil 2 tbsp
garlic 4 cloves, crushed
onions 2, chopped
celery 2 stalks, diced
yellow pepper 1, cut into small chunks
mild chilli powder 1 tbsp
ground cumin 2 tsp
balsamic vinegar 1 tbsp
brown sugar 1 tbsp
chopped tomatoes 400g tin
vegetable stock 500ml
kidney beans 400g tin, drained and rinsed
garlic baguette 1
mature cheddar 100g, grated
spring onions 3, chopped

Method

Step 1

Heat the olive oil in a large pan and fry the garlic, onions and celery for 10 minutes or until softened. Add the pepper and cook for 5 minutes, then stir in the chilli powder and cumin. Cook for a few minutes, then add the balsamic, sugar, tomatoes, stock and some seasoning. Simmer for 10 minutes.
Step 2

Add the kidney beans and cook for 10 minutes. Meanwhile, heat the baguette in the oven following pack instructions. Sprinkle the soup with the cheese and spring onions, and serve with the hot garlic baguette.