Chilli Bean Soup

Chilli Bean Soup

This tasty Vegan Chilli Bean Soup can be rustled up from store cupboard ingredients, yet still tastes fresh & vibrant with plenty of texture. Best of all ready in under an hour.


Ingredients for Chilli Bean Soup

Serves 6
  • 2 Onion
  • 6 Garlic Cloves
  • 1 Green Chilli
  • 1 tsp Cumin
  • 1 ltr Vegan Vegetable Stock
  • 680 g Passata or you can blend 2 Tins Chopped Tomatoes
  • 1 Tin of Black Beans
  • 1 Tin of Kidney Beans
  • 1 Tin of Cannelini Beans
  • 1 Tin of Baked Beans
    (Any combination of tinned beans will be fine)
  • 1 tbsp Dried Oregano
  • 1 Small Bunch of Fresh Coriander
  • Fresh Herbs from the garden if you have them – I used Marjoram & Oregano
  • A handful of Green Beans & Tomatoes
    (if you have them, any other veg could be used such as celery or peppers)
  • Your choice of Oil
  • Extra Chillis if you like it Hot!

Equipment

  • A large heavy bottomed pan

Creating Chilli Bean Soup

Prep time 10 mins Cook Time 45 mins

  1. Wash your hands
  2. Chop the 1 Onion, 1 Green Chilli (+extra Chilli’s if you want it Hot!) & any Vegetables you are using from the fridge & combine with the Cumin
  3. Peel the 6 Garlic Cloves
  4. Put all the above in your pan with 6 tbsp Oil & fry on a medium heat for 5 minutes
  5. Any Tins of Beans with a tomato-based sauce can be added straight to the pan, whilst any Tins of Beans in Water need to be drained and rinsed first.
  6. Add the 680 g Passata & the 1 ltr Veg Stock, give a good stir to combine & let simmer for 30 mins on a low/med heat
  7. Chop the Coriander & any Fresh Herbs & add them to the Chilli Bean Soup, leave for a further 5 mins
  8. Check the Chilli Bean Soup for seasoning
  9. Serve in a warm bowl topping with a little fresh Coriander
  10. Equip the Capsaiciphile (thats me) with the Sriracha Hot Chilli Sauce!

Happy Eating



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