Spicy bean soup

Spicy bean soup

Ingredients (4 servings)

  • 1 tablespoon olive oil
  • 1 medium brown onion, chopped
  • 1 medium red capsicum (bell pepper), chopped
  • 2 garlic cloves, crushed
  • ½ teaspoon dried chilli flakes
  • 2 medium zucchini (baby marrow), roughly chopped
  • 1 bunch asparagus, trimmed, cut into 3cm lengths (optional)
  • 400g can crushed or diced tomatoes
  • 3 cups Vegetable stock
  • 410g can red kidney beans, drained, rinsed
  • ¼ cup chopped fresh coriander leaves


Heat oil in a saucepan over medium heat. Add onion and capsicum. Cook, stirring, for 5 minutes or until softened. Add garlic and chilli. Cook for 1 minute or until fragrant. Add zucchini, asparagus, tomato and stock. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 5 minutes.

Add beans. Cook for 2 minutes or until heated through. Season with pepper. Add coriander. Stir to combine.

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