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 Sep 3, 2021
Ingredients
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- Onion
- 1
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- Garlic clove
- 4
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- Red bell pepper
- 2
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- Fresh chili
- 2
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- Cilantro
- 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 bell pepper and fresh chili to the large saucepan
- Cook - approx 3 min
- Add vegetable stock, tomato purée, sweet chili sauce, canned red kidney beans, cilantro 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