Chilli bean soup
A hearty, smoky autumnal recipe consisting of haricot and kidney beans with red pepper and wholewheat fusilli. This is a warming soup to comfort you on these chilly nights.
Servings: 4
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.