Red Bean Soup

Name: Red Bean Soup
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

15 ingredients

4 steps

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

Directions

1

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.
2

Stir well and add water and stock.
3

Add beans, puree 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.
4

Remove bay leaf and liquidise, sieve into a pan and season well. If needed thin with a little water and reheat.