Red Bean Soup

Name: Red Bean Soup
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 3 tablespoons vegetable oil; 1 onion, chopped; 2 garlic cloves, chopped; 1 red pepper, deseeded and chopped; 1 carrot, sliced; 1/4 teaspoon cayenne pepper; 1 teaspoon chili powder; 1/4 teaspoon dried thyme; 1 bay leaf; 1/4 teaspoon dried rosemary; 600 ml vegetable stock; 1200 ml water; 250 g red kidney beans, drained and rinsed; 2 tablespoons tomato puree; 400 g peeled plum tomatoes

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Recipe by PinkCherryBlossom

Nutritious, hearty and tasty. A great soup to fill up on when you are counting the pennies.

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READY IN: 1hr 30mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

3

tablespoons vegetable oil
1

onion, chopped
2

garlic cloves, chopped
1

red pepper, deseeded and chopped
1

carrot, sliced
¹⁄₄

teaspoon cayenne pepper
1

teaspoon chili powder
¹⁄₄

teaspoon dried thyme
1

bay leaf
¹⁄₄

teaspoon dried rosemary
600

ml vegetable stock
1200

ml water
250

g red kidney beans, drained and rinsed
2

tablespoons tomato puree
400

g peeled plum tomatoes

DIRECTIONS

Heat oil in a pan and fry the garlic, pepper, onion and carrot for 5 minutes. Add cayenne, chilli powder, thyme, rosemary and bay leaf.
Stir well and add water and stock.
Add beans, purée and tomatoes and give it all a good stir to break up the tomatoes. Bring to boil and then simmer partially covered for 75 mins, skimming off any froth that may form.
Remove bay leaf and liquidise, sieve into a pan and season well. If needed thin with a little water and reheat.

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