Chilli Bean Soup is a wonderfully hearty soup, packed with fiery flavors. It has sweetness of capsicums, tanginess of tomatoes and the creamy beans. It is a great meal on its own and is quick to make. Serve with cheesy garlic bread and enjoy with family and friends.
You can also try some of our other soup recipes – Minestrone Soup, Manchow Soup and Swiss Chard and Bean Soup.
Yield: 5 to 6 servings
Prep time: 15 minutes
Total time: 30 minutes
Ingredients for Chilli Bean Soup
3 tablespoon Red kidney Beans boiled (rajma)
4 tomatoes Blanched
2 tablespoon Green Capsicum diced
2 tablespoon Red Capsicum diced
2 tablespoon Yellow Capsicum diced
1 Onion diced
2 tablespoon Celery chopped (Keep the stem and leaves separate)
1 tablespoon Garlic chopped
4 cups vegetable Stock
½ teaspoon paprika or chilli flakes
½ teaspoon cumin powder
½ teaspoon Oregano
Freshly cracked pepper
½ teaspoon lemon juice
Salt to taste
1 teaspoon Olive oil
Directions for Chilli Bean Soup
- Peel and chop the blanched tomatoes. Make a puree of 2 tomatoes and set aside.
- Heat oil in a pot, add the garlic and the onions, Saute for a minute.
- Add all the 3 capsicums and saute for 2 minutes.
- Now add the celery stem, peprica , oregano and cumin, saute for a minute
- Add the chopped tomato, red kidney beans, tomato puree, vegetable stock and salt.
- Let the soup simmer on low heat till the vegetables are just cooked but not mushy. Adjust the consistency by adding water if required.
- Switch off the heat; add pepper, lemon juice and celery leaves.
- Serve hot.
