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


  • 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


  • 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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