Spicy Bean and Vegetable Soup

I made this soup for my husband once when we were doing Anna Richardson's Body Blitz and ever since he has requested it and got all misty eyed about how I used to make it all the time. So on Bank Holiday Monday, when he dashed off to Carnival by himself having deemed me 'too blimpy' to be allowed to go too, I bloody well made him some. I've even frozen some for when we get back from our holiday and I am lying in a pre-baby panic coma.

Now I'm not a huge soup fan and I hate courgette's so I don't eat this but my mother and husband love it and I trust their taste buds so here it is. This is from a diet book but you can substitute the oil spray for olive oil if you'd rather.

Spicy Bean and Vegetable Soup

Makes 4-6 servings (depending on who you are feeding)

Mild cooking oil spray
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1-1 ½ tsp hot chili powder or smoked paprika
2 x 400g chopped tomatoes
400g can red kidney beans
400g can cannellini beans
1 tbsp tomato puree
1 vegetable or chicken stock cube
1 red and 1 yellow pepper, deseeded
3 small courgettes, trimmed
198g can sweetcorn, drained

1. Mist a large pan with the oil and gently fry the onion and garlic for about 5 minutes until very soft, stirring regularly. Stir in the chili powder and cook for a further minute.

2. Tip the tomatoes into the pan, then refill the can with cold water and pour over the tomatoes. Drain and rinse the beans and add them, the tomato puree and stock cube to the pan. Bring to a simmer and cook for 10 minutes, stirring occasionally.

3. Cut the peppers into roughly 1cm chunks. Cut the courgettes in half lengthways and then into 1cm slices.





4. Stir the peppers into the pan and continue simmering for a further 5 minutes. Add the courgettes and sweetcorn.


5. Simmer the soup for 5 minutes more or until the courgettes are tender, stirring every now and then. Season with a little salt and black pepper before serving.

Share:

0 comments