Chili Vegetable Soup Recipe
(SERVES 4 )
Ingredients: |
250 g/ 1 1/4 cups
2 tbsp
1
1
1
2 tbsp
1/2 - 1 tsp
400 g
500 ml |
mixed dried beans (such as black-eyed,
butter, chickpea, haricot, kidney, pinto)
sunflower or olive oil
large onion, chopped
large green pepper, deseeded & chopped
clove garlic, crushed
plain flour
chili powder, to taste
canned tomatoes with juice, roughly chopped
vegetables or chicken stock |
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Method:
-
Prepared the beans
you have chosen according to the chart in Dried
Beans. When they are ready for their final
low-boil, put those that require a longer
cooking time into a saucepan with 1 liter of
fresh unsalted water. Bring it to the boil,
reduce the heat, then cover the pan and simmer,
adding the other beans according to the bean
cooking chart. When all the beans are just
tender, drain and set aside.
-
Heat the oil in a
medium-large saucepan and sauté the onion for a
few minutes. Add the pepper and garlic and fry
for 2 minutes. Stir in the flour and the chili
powder and then cook, stirring, for 1 minute.
-
Add the tomatoes
and the stock, bring to the boil, and stir until
lightly thickened. Add the cooked, drained
beans, then cover the pan and simmer for 30
minutes until the beans are very tender.
-
Preheat the grill.
Cut the bread into 2 cm slices, put them on a
baking tray and grill on one side until lightly
toasted. Mash the butter and garlic butter and
grill until they are lightly browned.
-
Place the soup in
bowls and top each with two pieces of the hot
garlic toast. Serve immediately.
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PREPARATION
TIME: 20 minutes plus soaking and cooking beans
COOKING TIME: 35 minutes |
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