Chilli bean soup with cheesy garlic bread recipe
Created by The Tesco Recipes team
A filling, hearty meal on a budget. Chunky kidney and butterbeans add texture, with the chilli powder adding some spice (experiment with the amount if you prefer a little more heat) and the cheesy garlic baguette is perfect for dunking.
See method- Serves 6
- 10 mins to prepare and 30 mins to cook
- 256 calories / serving
Ingredients
- 1tbsp oil
- 1 large onion, chopped
- 1 garlic clove, crushed
- 1 tbsp tomato purée
- 1 tsp mild chilli powder
- ½tsp ground cumin
- 400g tin chopped tomatoes
- 400ml (14fl oz) vegetable stock
- 400g tin kidney beans, drained and rinsed
- 1 x 400g (14 1/4oz) tin butter beans, drained and rinsed
- 1 red pepper, diced
- handful coriander, chopped
For the cheesy garlic bread
- 6 baguette slices
- 50g butter, softened
- 2 garlic cloves, crushed
- 100g grated Cheddar cheese
Each serving contains
- Energy
- 1065kJ 256.0kcal
- Fat
- 16g
- Saturates
- 8g
- Salt
- 1.7g
- Sugars
- 8g
of the Reference intake
Carbohydrate 20.4gProtein 9.7gFibre 5.9g
Method
- Heat the oil in a large pan over a medium-high heat and cook the onion for 5 minutes until softened. Stir in the garlic, tomato purée and spices and cook for 1 minute, then add the chopped tomatoes and stock. Bring to the boil, cover and simmer for 10 minutes. Remove from the heat, allow to cool slightly then whizz in a blender, and return to the pan.
- Add the beans and red pepper, bring back to the boil and cook for 10 minutes. Season to taste and add extra stock or water if you prefer a thinner consistency.
- Meanwhile, grill one side of the baguette slices. In a bowl, combine the butter, garlic and cheese and spoon onto the untoasted sides of the bread. Grill for a few minutes until golden and bubbling. Divide the soup between 6 bowls or cups and scatter over the coriander. Serve with the cheesy garlic bread.
- See more Soup recipes
