Spicy Red Pepper And Bean Soup. Recipe

Name: Spicy Red Pepper And Bean Soup.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the SOUP; 2-3 tablespoons rapeseed oil; 2 onions,peeled and cut into wedges; 4 garlic cloves,peeled and sliced; 1 chilli pepper(medium hot),chopped; 3 carrots(2 if you use carrot from home made stock),sliced; 2 red peppers,chopped; 5 celery sticks(3 if you use ccelery stick from home made stock),chopped; 6 cups (1.5 litre)vegetable stock; 1 3/4 cups (300g) raw kidney beans,soaked overnight and cooked - it gives 4 3/4-5 cups (700g) cooked beans; 7/8 cup (200g) tomato puree; sea salt and black pepper; For the STOCK; 6 1/2 cups (1.6 litre) water; 1/3 (200g) celeriac root (medium sized); 2 2 celery sticks; 1 1 big carrot; 1 1 big parsnip; 1 1 big onion

Servings: persons

For the SOUP
2-3 tablespoons rapeseed oil
2 onions,peeled and cut into wedges
4 garlic cloves,peeled and sliced
1 chilli pepper(medium hot),chopped
3 carrots(2 if you use carrot from home made stock),sliced
2 red peppers,chopped
5 celery sticks(3 if you use ccelery stick from home made stock),chopped
6 cups (1.5 litre)vegetable stock
1 3/4 cups (300g) raw kidney beans,soaked overnight and cooked - it gives 4 3/4-5 cups (700g) cooked beans
7/8 cup (200g) tomato puree
sea salt and black pepper
For the STOCK
6 1/2 cups (1.6 litre) water
1/3 (200g) celeriac root (medium sized)
2 2 celery sticks
1 1 big carrot
1 1 big parsnip
1 1 big onion

1
For the stock.1.Wash the vegetables for the stock,place all the ingredients(except onion) in a medium pan and cover with water.Cut the onion in half and brown it lightly over the open fire over the hob.Place it in the pan.Bring it all to boil and let it simmer for around 30-40 minutes until all vegetables are soft.Sieve it, putting the veg aside.(You can use carrot and celery stick in this recipe-if you wish you can use all vegetables from this stock really).
2
In the meantime,heat oil in a large saucepan,add onion,garlic and chilli pepper and fry for few minutes until soft.
3
Add raw carrots and celery and fry for 5 minutes.Now add peppers and cook for couple of minutes.
4
Stir in vegetable stock and tomato puree.Season with salt and pepper.Bring to boil and cook for 20 minutes.
5
Add beans(and chopped celery and carrot from home made stock)and cook for further 5-10 minutes until the vegetables are soft.
6
Serve with fresh parsley.

843

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the SOUP, 2-3 tablespoons rapeseed oil, 2 onions,peeled and cut into wedges, 4 garlic cloves,peeled and sliced, and more.

Yes, Spicy Red Pepper And Bean Soup. falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Red Pepper And Bean Soup.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions