Nothing beats a bowl of warm soup when it's cold outside. This recipe from Helen Dalton, is quick and easy to make and makes a great alternative to your lunchtime sandwich.
Chilli Bean Soup
This Chilli Bean soup tastes fantastic and is really filling. I make a big batch and freeze in containers for lunch. It's packed with vegetables and mixed pulses, making it an excellent source of fibre. Enjoy it with some crusty bread.
1 tbsp of olive oil
1 red onion chopped
1 red pepper, deseeded and chopped
1 green pepper deseeded and chopped
1 tsp cumin powder
1 tsp smoked paprika
1/2 tsp chilli powder
400g can mixed pulses (I use the napolina range and it comes in a spicy sauce)
300g can of cannellini bean (or a choice of your preference, please make sure you drain and rinse)
250ml of vegetable stock
Heat the oil in a large saucepan. Add the onion and peppers and fry gently, until softened. Add the cumin powder, smoked paprika and chilli powder stir gently for a few seconds. Add the pulses, passata and stock to the pan. Stir well, bring to the boil and reduce the heat, simmer gently for 20/25 minutes until the vegetables are tender. This soup is best left to cool and heated through a few hours later, it allows the soup to thicken, at this point you may wish to add a touch more water/stock.