Chilli bean Soup


Preparation time 10 minutes. Cooking time 25 minutes

2 tbsp olive oil

1 onion, chopped

1 garlic clove, crushed

1 tsp hot chilli powder (optional)

1 tsp ground coriander

400 g(13 oz) can red kidney beans, drained

400g (13 oz) can chopped tomatoes

600 mo (1 pint vegetable stock

1 cup soya single cream

12 tortillas chips

50g (2 oz) cheddar cheese, grated

salt and black pepper

Soured cream, to serve (optional )


Heat the oil in the saucepan, add the onion, garlic, chilli power, coriander and cumin and cook over a medium heat, stirring frequently, for 5 minutes until the onion is softened. Add the beans, tomatoes, stock and soya cream season with salt and pepper. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes.

Transfer to a food processor or blender and process until fairly smooth. Pour into flameproof bowls.

Scatter the tortillas chips on top of the soup and sprinkle over the Cheddar. Cook under a preheated hot grill for 1-2 minutes until the cheese has melted serve immediately with soured cream.

Or served with gluten-free pitta bread cook under a preheated hot grill until toasted on both sides. Leave to cool slightly and served with soup.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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