Chilli Bean Soup
A community recipe by penfoldNot tested or verified by Nigella.com
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Fry onion and pepper in a little butter or olive oil. Add all other ingredients, stir well, bring up to the boil and then simmer for approx 20 mins. Whiz in a food processor until quite smooth. Return to the pot to heat through. Serve with some tasty bread.
Fry onion and pepper in a little butter or olive oil. Add all other ingredients, stir well, bring up to the boil and then simmer for approx 20 mins. Whiz in a food processor until quite smooth. Return to the pot to heat through. Serve with some tasty bread.
Introduction
A delicous, warming soup which has the added benefit of being made up of ingredients that you will probably already have in the cupboard.
A delicous, warming soup which has the added benefit of being made up of ingredients that you will probably already have in the cupboard.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4-6
Metric
U.S.
- 1 onion (finely chopped)
- 1 red pepper (finely chopped)
- 113 grams red lentils
- 1 tin tomatoes
- 1 tin kidney beans (drained)
- ¾ litre chicken stock (or vegetable stock)
- 2 teaspoons paprika
- ½ teaspoon tabasco
- salt
- pepper
- 1 onion (finely chopped)
- 1 red bell pepper (finely chopped)
- 3⅞ ounces red lentils
- 1 tin tomatoes
- 1 tin kidney beans (drained)
- 1⅕ pints chicken broth (or vegetable stock)
- 2 teaspoons paprika
- ½ teaspoon tabasco
- salt
- pepper
Method
Chilli Bean Soup is a community recipe submitted by penfold and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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