A smoky chilli bean soup with red pepper and wholewheat fusilli pasta. This hearty soup is sure to keep you warm on these cold autumn evenings. This recipe is crammed full of plant based protein and veggies to make a comforting lunch or dinner.
The season for soup
With the current climate we are forced to find joy in the small things. Although saying that, this heaping bowl of soup is definitely not on the small side! Autumn is the season for soup; and when I say soup I mean the proper fill your belly kind that is crammed full of pulses and vegetables. This smoky chilli bean soup fits exactly that description – two types of bean, red pepper, garlic and even a good heaping of carbs. When is pasta ever not a good decision?
Soup will always be the frugal option and this recipe is certainly easy on the pocket. Tinned beans, tomatoes, garlic and onion – all store cupboard ingredients making this soup cheap and easy to make. Soup is also perfect for easy batch cooking. Keep leftovers in the fridge and enjoy for lunch throughout the week.
But where do you get your protein?!
The eternal question every vegetarian and vegan is tired of hearing. Just point the curious in the direction of this soup. This chunky soup is crammed full of haricot and kidney beans. High in fibre and protein meaning this is a soup that will most certainly keep you full and satisfied.
Aromatics and flavourings
Sauté the onion and garlic for 5 minutes to create a flavourful base. Use a fresh red chill, good heaping of smoked paprika and a pinch of mild chilli powder to add a gentle but robust warmth to the soup. I’ve added Maggi liquid seasoning to make the soup lip smacking worthy. Maggi has a unique flavour and prevents any dish from tasting bland. To finish season with plenty of black pepper to really draw out the heat.
Leave a comment and let me know how you get on making this chill bean soup. I’d love to see your creations over on instagram!
More warming autumnal recipes
Vegan shepherd’s pie with sweet potato mash
Spicy tomato pasta with vegan sausage
Chilli bean soup
Ingredients
- 1 tablespoon olive oil
- 1 brown onion diced
- 1 red pepper deseeded and diced
- 2 garlic cloves finely chopped
- 1 fresh red chilli deseeded and finely sliced
- 1.5 teaspoons cumin
- 2 teaspoons smoked paprika
- 400 g kidney beans drained and rinsed
- 400 g haricot beans drained and rinsed
- 400 g tinned plum tomatoes chopped into chunks
- 1 vegetable stock cube dissolved in 500mls boiling water
- 2 teaspoons maggi liquid seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon mild chilli powder
- Black pepper
- 40 g wholewheat fusilli pasta
Instructions
- In a large saucepan heat the olive oil over a moderate heat.
- Sauté the onion and red pepper for 5 minutes.
- Add the garlic, red chilli, cumin and paprika and cook for a further minute.
- Stir in the beans, plum tomatoes, vegetable stock, maggi seasoning, oregano, mild chilli powder and season with black pepper.
- Bring to a gentle boil then reduce the heat and simmer uncovered for 15 minutes.
- Cook the pasta per the packet instructions. Drain and stir into the soup.
- Top with cracked black pepper and serve alongside fresh crusty bread.