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Spicy bean soup
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Hearty bean soup with seasonal veggies and a touch of spice.
Ingredients:
  • 1 medium brown onion, chopped
  • 1 medium red capsicum, chopped
  • 1/2 tsp dried chilli flakes
  • 2 medium zucchini, roughly chopped
  • 1 bunch asparagus, trimmed, cut into 3cm lengths
  • 400g can crushed tomatoes
  • 765.00 gm vegetable liquid stock
  • 410g can red kidney beans, drained, rinsed
  • 62.50 ml chopped fresh coriander leaves
Instructions:
  • In a saucepan over medium heat, sauté onion and capsicum in oil until softened, about 5 minutes. Stir in garlic and chilli, cook until fragrant, about 1 minute. Add zucchini, asparagus, tomato, and stock, bring to a boil, then reduce heat to medium-low, cover, and simmer for 5 minutes.
  • Add the beans and heat for 2 minutes until warmed. Season with a pinch of pepper and throw in the fresh coriander. Give it a good stir to mix everything together.

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