Spicy chilli bean soup
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Spicy chilli bean soup might be a recipe you should try. One serving contains 483 calories, 27g of protein, and 7g of fat. This recipe serves 4 and costs $1.55 per serving. This recipe from BBC Good Food has 660 fans. If you have olive oil, limes, ground cumin, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 50 minutes. It is a reasonably priced recipe for fans of American food. Several people really liked this main course. It will be a hit at your The Super Bowl event. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is awesome. Spicy Bean Soup, Spicy three bean soup, and Spicy Black Bean Soup are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
1 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, crushed
1 tbsp tomato purée
1 tsp mild chilli powder
½ tsp ground cumin
400g can chopped tomatoes
500ml vegetable stock
400g can mixed beans, drained and rinsed
1 red pepper, cut into chunky dice
tortilla chips, to serve
4 limes wedges, to serve
Equipment:
sauce pan
frying pan
immersion blender
bowl
Cooking instruction summary:
Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender. Add the garlic and tomato pure, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another 1 min. Tip in the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10-15 mins, uncovered. Season, then whizz using a hand blender until smooth. Add the beans and red pepper, and cook for another 15 mins until the pepper is tender. Serve in bowls topped with a small pile of tortilla chips and a lime wedge.
Step by step:
1. Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender.
2. Add the garlic and tomato pure, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another 1 min.
3. Tip in the chopped tomatoes, half fill the can with water, and add to the pan.
4. Pour in the stock and simmer on a medium heat for 10-15 mins, uncovered. Season, then whizz using a hand blender until smooth.
5. Add the beans and red pepper, and cook for another 15 mins until the pepper is tender.
6. Serve in bowls topped with a small pile of tortilla chips and a lime wedge.
Nutrition Information:
covered percent of daily need
