It’s always a good idea to have a few tin of beans stored away in the cupboard. They come in handy for so many different dishes. Although I usually end up throwing mine in with a slow cooker recipe, they also taste great in a soup.
I spiced this recipe up with a few spices, cumin, coriander and chilli powder. Not too much – but enough to add a spicy edge.
This recipe is from my second soup maker recipe book ‘100 More Soup Maker Recipes,’ due out very soon!
(UPDATE: This book is still coming out – it has just been delayed – please do still join the list, or join me on FB where I’ll notify you as soon as it is available!)
If you would like to be notified when the book is available for a free Kindle download, or when it is released at discount on paperback, please sign up below.
Spicy Bean Soup
- 1 tbsp olive oil
- 1 red onion chopped
- 2 cloves garlic crushed
- 1/2 tsp chilli powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 400 ml passata
- 400 g red kidney beans
- Optional: Add 1tbsp olive oil to your soup maker if it has a saute function. If it doesn’t, saute separately in a pan. Add the onions, and garlic and gently cook for 5 minutes. During the last 30 seconds add the spices and stir.
- Add all the remaining ingredients to your soup maker and stir to combine. Ensure you don’t go above the MAX line in your soup maker. If needed, top up to the MIN line with stock/hot water.
- Put the lid on and select the smooth or chunky setting, depending on your preferences.