Chilli bean soup with corn bread

Recipes / Soups

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

Recipe «Chilli bean soup with corn bread» presented in category Recipes / Soups, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

  • 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 

Instructions

  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.