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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A hearty winter soup - do not be put off by the colour as it is made with kidney beans but garnished with sour cream and a few chives makes it very pretty - I sometimes drop a handful of tom thumb tomatoes in while it is simmering and then you get a lovely extra burst of flavour in your mouth. Ingredients:
4 slices lean bacon, diced, for garnish |
1 -2 teaspoon chili powder |
2 onions, finely chopped |
1 large carrot, chopped |
2 stalks celery, chopped |
400 g tomato puree |
420 g red kidney beans |
4 cups chicken stock |
sour cream (to garnish) |
herbs (to garnish) |
Directions:
1. Cook bacon till crisp - reserve for garnish.
2. Cook onion with chilli in a little olive oil till tender.
3. Add carrot,celery,beans and stock and bring to boil.
4. Simmer 35 minutes.
5. Blend soup in food processor.
6. Garnish and serve.
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