Red Chilli & Bean Soup
Chopped red pepper, onion, celery, carrot, and garlic are sautéed in olive oil, then cooked with chilli powder. Canned tomatoes, tomato puree, and vegetable stock are added and simmered for 10 minutes. Mixed beans and shredded kale are stirred in until warmed through and wilted. It's a filling, vegetable-packed, one-pot soup with a slight chilli kick.
Equipment
- 1 Large pan or pot
- Hand-held blender (or your hands, for squeezing the tomatoes)
- Knife and cutting board
Ingredients
- 1 red pepper
- 1 medium onion
- 1 celery stick
- 1 medium carrot
- 1 clove garlic
- 2 tablespoons olive oil
- ½ teaspoon chilli powder or to taste
- 1 can tomatoes
- 2 tablespoons tomato puree
- 3 cups vegetable stock made from 2 reduced-salt stock cubes
- 1 can mixed beans drained and rinsed
- 1 cup kale leaves shredded
- Pepper to taste
Instructions
- Prep the vegetables: De-seed the pepper. Chop the pepper, celery, carrot, and onion, and crush the garlic.
- Sauté: Heat the oil in the large pan, add the chopped vegetables, and sauté for about 5 minutes, taking care not to burn them.
- Add the chilli: Add the chilli powder and cook for 1 more minute.
- Simmer: Puree the tomatoes with a hand-held blender or squeeze them by hand, then add them to the pan with the tomato puree and vegetable stock. Bring to a boil and simmer for 10 minutes.
- Add the beans and kale: Stir in the drained and rinsed beans and the shredded kale. Cook for a few minutes until the beans are warmed through and the kale is wilted.
- Season with pepper and serve.
