Spicy Bean Soup:

Spicy Bean Soup is extremely healthy and has a wonderful warm wholesome flavour.

This spicy bean soup is very simple to make and if you make a big a pot full and everyone doesn’t devour it straight away then it can be frozen.

If you live on your own then it is the perfect dinner to freeze into individual portions. Take the spicy bean soup out of the freezer and heat it up as you want it. There is no excuse for not eating healthy if you live alone. With this recipe it is simple to make a big batch and you will get enough for 6 meals all together.

A big pot full of the gorgeous spicy bean soup is excellent if you have a family or are having guests for dinner.

In fact having a dinner party with this spicy bean soup means that you don’t have to leave your guests for long while you dish up their dinner, as you can have it all cooked before they arrive. And just heat it up or leave it in a slow cooker and let your guests help themselves.

For other dinner ideas check out the Mains Blog Page. If you want an idea for afters check out the Dessert Blogs Page.

A perfect combination of ingredients ensures a spectacular mouth-watering taste that gives this soup a wow factor. Of course (if there is any left!!!) you can freeze it.

Serves:
6 people

Great For:
lunch OR dinner

Cooking Time:
40 – 50 mins

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Ingredients

¼ tube tomato puree
olive oil for frying
1 onion (160g/1 Cup)
1 large carrot (170g/2 Cups)
45g (1/2 Cup) sugar snap peas
2 large spring onion (20g/1/3 Cup)
50g (1/3 Cup) red lentils from packet
2 tins of chopped tomatoes
1 stock cube
50g (4 tbsp) butter
70g (1/2 Cup) tinned kidney beans
75g (1/2 Cup) tinned black beans

130g (1 Cup) tinned green lentils
1 can of chick peas
4 cloves garlic
½ tsp salt
½ tsp pepper
½ tsp turmeric
½ tsp paprika
½ tsp chilli flakes (1 for hotter)
¼ tsp cayenne pepper (1/2 for hotter)
½ thyme
2 tsp basil
1 tbsp parsley

Spicy Bean Soup – Method & Instructions

Prepare your ingredients as follows and put to one side ready for use.

Peel and dice the onion.

Remove the skin of the garlic by hitting hard on the flat of the knife to release the skin so it makes it easy to peel. Finely chop the garlic or crush them in a garlic crusher.

Grate the carrot with or without the skin. Only cut one end off the carrot and grate it holding that intact end so you don’t grate your fingers.

Some people peel the carrot some don’t, I personally don’t. I would just give the carrot a good wash and leave the skin on. The skin is edible and full of goodness. But it is up to you what you prefer.

Cut the ends of the sugar snap peas and then slice diagonally.

Slice the spring onion into sliced round circles. And it is perfectly ok to use the green bit too.

Drain and rinse all the tinned (canned) beans.

How To Cook Spicy Bean Soup

Melt the butter in a large pot.

Once the butter is melted, add the onion then put the lid on sauté on a low heat for a few minutes.

Take the lid off and add the tomato puree and mix with a wooden spoon.

Season with salt, pepper, turmeric, paprika, chilli flakes and stir with a wooden spoon.

Add ½ cup of water.

Continue seasoning with cayenne pepper, thyme, basil and parsley.

If it is dry add a tiny bit more water.

To the onion mixture you need to add the grated carrot.

Then add all the tinned tomatoes.

Stir the carrots and tomatoes with the wooden spoon.

Now fill the 2 empty tomato tins with water and add the water to the soup.

Add the red lentils to the pot and the stock cube and the garlic and the sugar snap peas.

Turn the heat up and bring the soup up to the boil. Then turn the heat down so the spicy bean soup can be simmering on a nice low heat for 15 minutes.