Chilli Bean Soup
A community recipe by penfoldNot tested or verified by Nigella.com
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Fry onion and pepper in a little butter or olive oil. Add all other ingredients, stir well, bring up to the boil and then simmer for approx 20 mins. Whiz in a food processor until quite smooth. Return to the pot to heat through. Serve with some tasty bread.
Fry onion and pepper in a little butter or olive oil. Add all other ingredients, stir well, bring up to the boil and then simmer for approx 20 mins. Whiz in a food processor until quite smooth. Return to the pot to heat through. Serve with some tasty bread.
Introduction
A delicous, warming soup which has the added benefit of being made up of ingredients that you will probably already have in the cupboard.
A delicous, warming soup which has the added benefit of being made up of ingredients that you will probably already have in the cupboard.
Ingredients
Serves: 4-6
Metric
Cups
- 1 onion (finely chopped)
- 1 red pepper (finely chopped)
- 113 grams red lentils
- 1 tin tomatoes
- 1 tin kidney beans (drained)
- ¾ litre chicken stock (or vegetable stock)
- 2 teaspoons paprika
- ½ teaspoon tabasco
- salt
- pepper
- 1 onion (finely chopped)
- 1 red bell pepper (finely chopped)
- 3⅞ ounces red lentils
- 1 tin tomatoes
- 1 tin kidney beans (drained)
- 1⅕ pints chicken broth (or vegetable stock)
- 2 teaspoons paprika
- ½ teaspoon tabasco
- salt
- pepper
Method
Chilli Bean Soup is a community recipe submitted by penfold and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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