Meals and Courses

Chunky Spiced Bean Soup

cook 30 mins
  • 2 tablespoons vegetable or olive oil
  • 1 large onion, chopped
  • 1 red pepper, chopped
  • 1 red chilli, deseeded and chopped
  • 2 garlic cloves, chopped (optional)
  • 400 g (13 oz) can mixed beans, rinsed and drained
  • 500 g (1 lb) passata or sieved tomatoes
  • 750 ml (1 1/4 pints) hot vegetable stock
  • 200 g (7 oz) mixed chopped frozen or leftover vegetables
  • salt and pepper
  • roughly chopped parsley, to serve (optional)
  • Heat the oil in a large saucepan and add the onion, pepper, chilli and garlic, if using. Cook gently over a medium heat for 6–7 minutes until softened. Stir in the beans, passata and stock and bring to the boil. Reduce the heat slightly and simmer gently for 12–15 minutes until thickened slightly.
  • Add the vegetables and simmer gently for a further 3–4 minutes until just tender. Season to taste, then ladle into bowls and serve hot, sprinkled with roughly chopped parsley, if desired.
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