Chilli Bean Soup with Cheesy Garlic Bread
This Chilli Bean Soup is the perfect recipe to keep you warm in the crisp winter weather. Top it off with a cheesy garlic bread!
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 red 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
- 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.