I found this spicy chilli bean soup on the BBC Good Food website when I'd been searching for new soup ideas. We really enjoy beans and a bit of spice, so decided this would be a perfect soup to try for providing comfort and heat!
The prep is minimal for making this hearty soup...enjoy it for lunch or dinner. It's full of flavour, comforting and the fresh lime when serving adds a lovely hit of freshness.
Tip
- This spicy chilli bean soup recipe is easily adapted if you're cooking for less or more people.
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How to make this Spicy Chilli Bean Soup
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 1 clove garlic, crushed
- 1 tbsp tomato purée
- 1 tsp mild chilli powder
- 0.5 tsp ground cumin
- 400g tin chopped tomatoes
- 500ml vegetable stock (made from a stock cube or pot)
- 400g tin mixed beans, drained and rinsed
- 1 pepper (red, yellow or orange), deseeded and cut into chunky dice
To serve:
- tortilla chips
- 4 lime wedges
Instructions
- Heat the oil in a deep saucepan or casserole and fry the chopped onion over a medium heat for 3 to 5 minutes, until tender. Add the garlic and tomato purée, stirring for 1 to 2 minutes until combined. Sprinkle in the spices and cook for another minute.
- Add in the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10 to 15 minutes, uncovered. Season, to taste, then whizz using a hand blender until smooth. Add the beans and diced pepper and cook for another 15 minutes until the pepper is tender.
- Serve in bowls topped with a small pile of tortilla chips and a lime wedge.
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Spicy Chilli Bean Soup
Equipment
Ingredients
- 1 tbsp olive oil
- 1 large onion finely chopped
- 1 clove garlic crushed
- 1 tbsp tomato purée
- 1 tsp mild chilli powder
- 0.5 tsp ground cumin
- 400 g (14 oz) tin chopped tomatoes
- 500 ml (2 ¼ cups) vegetable stock (made from a stock cube or pot)
- 400 g (14 oz) tin mixed beans drained and rinsed
- 1 pepper red, yellow or orange, deseeded and cut into chunky dice
To serve:
- tortilla chips
- 4 lime wedges
Instructions
- Heat the oil in a deep saucepan or casserole and fry the chopped onion over a medium heat for 3 to 5 minutes, until tender. Add the garlic and tomato purée, stirring for 1 to 2 minutes until combined. Sprinkle in the spices and cook for another minute.
- Add in the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10 to 15 minutes, uncovered. Season, to taste, then whizz using a hand blender until smooth. Add the beans and diced pepper and cook for another 15 minutes until the pepper is tender.
- Serve in bowls topped with a small pile of tortilla chips and a lime wedge.
Notes
-
- This spicy chilli bean soup recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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