Kidney Bean & Red Pepper Soup With A Kick
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recipe by Sophie H.
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- Total Time
- 1hr 0mins
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- Serves
- 6
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- Calories
- 235
This is a hearty soup with a kick that would make a mouth-watering lunch or light dinner. If you prefer a chunkier soup, remove a third of the soup before blending and add it back to reheat. Make sure you have plenty of sour cream on hand to cool down the heat.
recipe updated 3 Sep. 2021
Ingredients
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- Onion
- 1
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- Garlic clove
- 4
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- Red capsicum
- 2
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- Fresh chili
- 2
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- Coriander
- 2 tablespoons
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- Lemon peel
- 1
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- Sunflower oil
- 2 tablespoons
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- Vegetable stock
- 900 ml
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- Tomato purée
- 750 ml
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- Sweet chili sauce
- 2 tablespoons
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- Canned red kidney beans
- 400 g
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- Salt & pepper
- as needed
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- Sour cream
- 75 ml
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- Tortilla chips
- as needed
Tools
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Wooden spoon
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Blender
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Large saucepan
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Blender jug
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Small bowl
Step preview
- Add sunflower oil to a clean large saucepan
- Heat - medium heat
- Add onion and garlic clove to the large saucepan
- Cook gently until softened - 5 min
- Add red capsicum and fresh chili to the large saucepan
- Cook - approx 3 min
- Add vegetable stock, tomato purée, sweet chili sauce, canned red kidney beans, coriander and salt & pepper to the large saucepan
- Stir
- Heat until boiling then reduce heat
- Cover to simmer - 30 min
- Let cool slightly
- Transfer content of large saucepan to blender jug
- Blend until smooth
- Transfer content of blender jug to large saucepan
- Season to taste
- Heat gently
- Serve
- Top with sour cream
- Garnish with lemon peel
- Add tortilla chips to the large saucepan