Mixed Bean Chilli Soup
My girls loved this, used it as they would chilli made with mince or ground beef. Yes, we had it on Wednesday and we had chowder this week too.
To cook adzuki beans:
Soak overnight (in fridge) 1 cup adzuki beans and 5 cups water.
Cook with 1 dried chilli and 1 teasp of salt and 1 teaspoon sugar for about 40 mins
Remove chilli, drain (reserve liquid) and blitz adding some reserved liquid for thick paste
Add to cooking ingredients below and mix in properly.
Ingredients
2 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, crushed
1 red pepper, deseeded and chopped
1 green pepper, deseeded and chopped
125g button mushrooms, sliced (much more- about ½ paper bag)
1/4 tsp chilli powder, or to taste
1 tsp ground cumin
400g can Butter beans (don’t drain juice OK)
400g can chopped tomatoes (whole tomatoes mashed)
600ml tomato juice (not needed)
300ml vegetable stock
2 tbsp chopped fresh coriander (not needed)
TO SERVE: 4 tbsp half-fat crème fraîche, try also Corn Chips
fresh coriander sprigs (not needed)
Preparation method
1, Heat the oil in a large saucepan. Add the onion, garlic and peppers and fry them gently, stirring constantly, for 2–3 minutes until softened. Add the mushrooms, chilli powder and ground cumin and cook gently, stirring, for about 30 seconds
2, Tip the mixed pulses and tomatoes into the saucepan. Add the tomato juice, stock and chopped coriander. Stir well, bring to the boil, then reduce the heat. Partially cover the pan with a lid and simmer gently for 20 minutes until all the vegetables are tender.
3, Ladle the soup into bowls and garnish each portion with 1 tbsp of crème fraîche and some coriander sprigs.
Recipe adapted from here. They use: Canned mixed pulses contain soya, pinto, black-eye, red kidney and aduki beans, and chickpeas.
