Spicy bean soup

Cooking Soups Spicy bean soup

So much more than a bean soup. This ones loaded with fresh seasonal vegies and a hint of chilli.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat oil in a saucepan over medium heat. Add onion and capsicum. Cook, stirring, for 5 minutes or until softened. Add garlic and chilli. Cook for 1 minute or until fragrant. Add zucchini, asparagus, tomato and stock. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 5 minutes.
  2. Add beans. Cook for 2 minutes or until heated through. Season with pepper. Add coriander. Stir to combine.

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1 tbsp olive oil
1 medium brown onion, chopped
1 medium red capsicum, chopped
2 garlic cloves, crushed
1/2 tsp dried chilli flakes
2 medium zucchini, roughly chopped
1 bunch asparagus, trimmed, cut into 3cm lengths
400g can crushed tomatoes
3 cups vegetable stock
410g can red kidney beans, drained, rinsed
1/4 cup chopped fresh coriander leaves

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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