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| Red Kidney Bean and Vegetable Soup |
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Ingredients: - 2 tablespoons olive oil
- 2 onions, skinned and finely chopped
- 2 cloves garlic, skinned and finely chopped
- 1 mild red chilli pepper, deseeded and chopped
- 1 yellow pepper, cored, deseeded and chopped
- 1 litre good quality chicken stock
- 1 tablespoon chopped fresh parsley
- 425g can red kidney beans, drained and rinsed
- 425g can sweetcorn niblets, drained
- Salt and freshly ground black pepper
To obtain the best results and to save time, we recommend using a multi-chopper to prepare the chopped ingredients. Method: - Heat the olive oil in a sauté or frying pan and add the onion, garlic and chilli pepper. Sauté gently until soft but not brown. Add the yellow pepper pieces and cook for a further 2 minutes.
- Add the stock and parsley. Bring to the boil, cover and simmer for about 25 minutes.
- Add the kidney beans and the sweetcorn and bring back to the boil. Simmer gently for a further 6-8 minutes.
- Taste and adjust seasoning before serving in warm serving bowls.
- Delicious served with fresh crusty bread.
Serves 4-6 |
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