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Chilli non-carne soup

Published: June 18, 2018 at 4:01 PM

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Serves 6

Easy

Total time: 40 mins

A star rating of 5 out of 5.1 ratingRate

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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

Vegetarian

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Try this chilli-non-carne soup, then check out our vegetarian chilli, vegetarian curry, vegetarian paella and other vegetarian recipes.

Ingredients

Nutrition

• 2 tbsp olive oil

• 4 cloves garlic

  crushed

• 2 onions

  chopped

• 2 stalks celery

  diced

• 1 yellow pepper

  cut into small chunks

• 1 tbsp mild chilli powder

• 2 tsp ground cumin

• 1 tbsp balsamic vinegar

• 1 tbsp brown sugar

• 400g tin chopped tomatoes

• 500ml vegetable stock

• 400g tin kidney beans

  drained and rinsed

• 1 garlic baguette

• 100g mature cheddar

  grated

• 3 spring onions

  chopped

Nutrition: per serving

• kcal217

  low

• fat10.5g

• saturates4.2g

• carbs17.8g

• sugars10.8g

• fibre6.8g

• protein9.3g

• salt0.7g

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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.

Nutritional information with garlic bread: 349 kcals | Fat 16.5g | Saturates 7.8g| Carbs 34.2g | Sugars 11.7g | Fibre 7.3g | Protein 12.2 | Salt 1g

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