Chilli bean soup with corn bread

Chilli bean soup with corn bread


Take soups from starters to the main event with this top recipe. Its hearty, tasty and budget-friendly, too.

The ingredient of Chilli bean soup with corn bread

  1. 2 tbsp olive oil
  2. 1 onion, chopped
  3. 3 garlic cloves, chopped
  4. 2 roasted capsicums*
  5. 2 small red chillies, seeded, chopped
  6. 900ml Massel vegetable liquid stock
  7. 700ml tomato passata
  8. 2 tbsp sun-dried tomato paste
  9. 415g can red kidney beans, drained, washed
  10. Sour cream, to serve
  11. Coriander, to serve
  12. 150g self-raising flour
  13. 175g instant polenta
  14. 100g goats cheese, crumbled
  15. 310g can creamed corn
  16. 2 red chillies, seeded, diced
  17. 1 tbsp coriander, chopped
  18. 1 tbsp honey
  19. 175ml buttermilk
  20. 50g butter, melted

The instruction how to make Chilli bean soup with corn bread

  1. Heat oil in a large saucepan, add onion and cook for 2-3 minutes over medium heat until soft. Add garlic, capsicum, chilli and cook for 1 minute. Add stock, passata, tomato paste and kidney beans. Stir to combine.
  2. Bring to the boil, then reduce heat to a simmer for 25 minutes. Set aside to cool slightly, then blend in batches.
  3. Preheat the oven to 180u00b0C.
  4. To make the corn bread, sift the flour, polenta and 1 teaspoon of salt in a mixing bowl, add goats cheese, corn, chilli, coriander, honey, buttermilk and butter, and season with black pepper.
  5. Stir to combine and transfer to a greased 20cm spring-form pan. Bake for 30 minutes.
  6. Swirl sour cream into soup and garnish with coriander. Serve with corn bread.

Nutritions of Chilli bean soup with corn bread

calories: 545.876 calories
fatContent: 19 grams fat
saturatedFatContent: 8 grams saturated fat
carbohydrateContent: 71 grams carbohydrates
sugarContent: 17 grams sugar
proteinContent: 18 grams protein
cholesterolContent: 29 milligrams cholesterol
sodiumContent: 1294.52 milligrams sodium

You may also like