Chilli bean soup with corn bread

Cooking Soups Chilli bean soup with corn bread

Take soups from starters to the main event with this top recipe. Its hearty, tasty and budget-friendly, too.

Lables: Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Heat oil in a large saucepan, add onion and cook for 2-3 minutes over medium heat until soft. Add garlic, capsicum, chilli and cook for 1 minute. Add stock, passata, tomato paste and kidney beans. Stir to combine.
  2. Bring to the boil, then reduce heat to a simmer for 25 minutes. Set aside to cool slightly, then blend in batches.
  3. Preheat the oven to 180°C.
  4. To make the corn bread, sift the flour, polenta and 1 teaspoon of salt in a mixing bowl, add goat's cheese, corn, chilli, coriander, honey, buttermilk and butter, and season with black pepper.
  5. Stir to combine and transfer to a greased 20cm spring-form pan. Bake for 30 minutes.
  6. Swirl sour cream into soup and garnish with coriander. Serve with corn bread.

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2 tbsp olive oil
1 onion, chopped
3 garlic cloves, chopped
2 roasted capsicums*
2 small red chillies, seeded, chopped
900ml vegetable stock
700ml tomato passata
2 tbsp sun-dried tomato paste
415g can red kidney beans, drained, washed
Sour cream and coriander, to serve
150g self-raising flour
175g instant polenta
100g goat's cheese, crumbled
310g can creamed corn
2 red chillies, seeded, diced
1 tbsp coriander, chopped
1 tbsp honey
175ml buttermilk
50g butter, melted

Adv

Autors
Preparation time
20
Cooking time
1:00
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Soups
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