Red Chilli and Bean Soup Recipe

Low-fat, vegan and heart-healthy, this filling one-pot lunch or dinner is packed with vegetables and beans and with a slight chilli kick.

Preparation time:

10 minutes

Cooking time:

15 minutes

Serves:

Ingredients

1 red pepper
1 medium onion
1 celery stick
1 medium carrot
1 clove garlic
2 tbsp olive oil
½ tsp chilli powder or to taste
400g can tomatoes
2 tbsp tomato purée
700ml vegetable stock made from 2 reduced salt stock cubes
1 can mixed beans, drained and rinsed
25g kale leaves, shredded

Method

1. De-seed the pepper. Chop the pepper, celery, carrot and onion and crush the garlic.

2. Heat the oil in a large pan and add the chopped vegetables. Sauté for about 5 minutes, taking care not to colour the vegetables.

3. Add the chilli powder and cook for a further minute.

4. Purée the tomatoes with a hand-held blender and add to the pan together with the tomato purée and the vegetable stock. .Bring to the boil and simmer for 10 minutes.

5. Drain and rinse the mixed beans and stir into the soup along with the shredded kale leaves. Cook for a few minutes until the beans have warmed through and the kale is wilted. Season with pepper and serve.

Recipes courtesy of Heart UK: the cholesterol charity. Charity Registration No: 1003904.
For more information on cholesterol, visit www.heartuk.org.uk. and for more heart-healthy recipes visit www.heartuk.org.uk/tasty-recipes/explore-our-recipes.

Read the Your Food articles archive here...