Kidney Bean & Red Pepper Soup With A Kick
Serves
6
Total Time
1hrs
Calories
236
This is a hearty soup with a kick that would make a mouth-watering lunch or light dinner. If you prefer a chunkier soup, remove a third of the soup before blending and add it back to reheat. Make sure you have ...
- Cilantro2 tablespoonsfinely chopped
- Lemon peel1sliced
- Onion1finely chopped
- Garlic clove4finely chopped
- Red bell pepper2cored, deseeded, diced
- Fresh chili2deseeded, finely chopped
- Vegetable stock900 ml
- Tomato purée750 ml
- Sweet chili sauce2 tablespoons
- Canned red kidney beans400 gdrained
- Salt & pepperas needed
- Sour cream75 ml
- Tortilla chipsas needed
- Sunflower oil2 tablespoons
Ingredients
- 1. In a clean large saucepan heat sunflower oil over medium heat
- 2. Add onion and garlic clove and cook gently until softened - 5 min
- 3. Add red bell pepper and fresh chili and cook - approx 3 min
- 4. Stir in vegetable stock, tomato purée, sweet chili sauce, canned red kidney beans, cilantro and salt & pepper
- 5. Heat until boiling then reduce heat
- 6. Cover and simmer for 30 min
- 7. Let cool slightly, transfer to the blender jug and blend until smooth
- 8. Transfer soup back to the saucepan and season to taste
- 9. Heat gently before serving
- 10. Top with sour cream, garnish with lemon peel and tortilla chips
- 11. Serve
Method
Make this recipe in the Fresco Recipes App
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