Chilli Bean Soup

Charmaine Lu -
  • 1 tbsp oil
  • 1 chopped onion
  • 1 crushed garlic clove
  • 1 tbsp tomato puree
  • 1 tsp chilli powder
  • ½ tsp ground cumin
  • 400g tin of chopped tomatoes
  • 400ml veg stock
  • 400g tin of red kidney beans, drained
  • 400g tin of cannellini beans, drained
  • 1 red capsicum, diced
  • Chopped coriander
  • Cheesy garlic bread, to serve
  • Cook the onion for 5 mins in the oil to soften, then stir in the garlic, tomato puree and spices. Cook for 1 minute, then add the stock and tomatoes. Cover and simmer for 12 mins, then remove from the heat and whizz with a hand blender. Return to the pan and season well.
  • Add the beans and capsicum, then simmer for another 10 mins. Ladle into bowls, scatter with coriander and serve with cheesy garlic bread.
30 mins
6 serving