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Chilli bean soup

Name: Chilli bean soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1/4 cup (60ml) olive oil; 1 onion, roughly chopped; 1 red capsicum, roughly chopped; 1 celery stalk, roughly chopped; 1/2 dried red chilli (see note); 1/2 teaspoon smoked paprika(pimenton); 1 bay leaf; 400g can chopped tomatoes; 400g can kidney beans, rinsed, drained; 1 tablespoon hot chilli sauce; 800ml vegetable stock; 1 corn tortilla, cut into strips; Lemon juice, to serve; Small handful cherry tomatoes (about 50g), chopped; 3 coriander sprigs, leaves chopped; 1/4 cucumber, seeds removed, chopped; 1 tablespoon extra virgin olive oil

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Make a big pot of this hearty chilli bean soup and freeze it in individual portions for those nights when you don't feel like cooking.

1/4 cup (60ml) olive oil
1 onion, roughly chopped
1 red capsicum, roughly chopped
1 celery stalk, roughly chopped
1/2 dried red chilli (see note)
1/2 teaspoon smoked paprika(pimenton)
1 bay leaf
400g can chopped tomatoes
400g can kidney beans, rinsed, drained
1 tablespoon hot chilli sauce
800ml vegetable stock
1 corn tortilla, cut into strips
Lemon juice, to serve

Salsa

Small handful cherry tomatoes (about 50g), chopped
3 coriander sprigs, leaves chopped
1/4 cucumber, seeds removed, chopped
1 tablespoon extra virgin olive oil

Method

1.

Heat 1 tablespoon oil in a saucepan over medium heat. Throw in the onion, capsicum, celery, dried chilli, paprika and bay leaf, then give it a good stir. Reduce the heat to low, then pop the lid on, slightly askew, and cook for 10 minutes or until the vegies are soft.
2.

Stir through the tomatoes, beans, chilli sauce and stock, then increase heat to medium and cook for 10 minutes or until slightly reduced. Remove from heat, discard the bay leaf, then season.
3.

Meanwhile, heat the remaining 2 tablespoons oil in a large frypan over medium-high heat. Once hot (test with a corner of tortilla), fry the tortilla strips, in batches if necessary, until crisp and golden. Remove with a slotted spoon and drain on paper towel.
4.

To make the salsa, combine the ingredients in a bowl and set aside.
5.

Whiz the soup with a stick blender (not too smooth, a few lumps are good), pour into a bowl and top with the tortilla strips, salsa and lemon juice.