Chilli Bean Soup

163 kcals per serving serves 4

1 medium red onion chopped
1 small red chilli de-seeded and chopped
225g can chick pea's
225g can red kidney beans
1 large can chopped tomatoes
1 pint veg stock
1 tbspn tomato puree
2tsps chopped fresh oregano
salt and freshly ground black pepper

Heat a non stick pan
fry the onion and chilli for 4-5 mins

Transfer to a blender and add the remaining ingredients, blend.

Place in a saucepan and simmer for 20 mins, season to taste.

:D

 

I love my soups I will try this one too.

I am just looking to see if I typed up a couple of others.

 

Take one tin of country vegetable soup, one tin opener, place in bowl into microwave high for 3 mins... job done :D

 

Heinz Lentil Soup is nice, but 6 minutes on medium micro

 

Phillistines the pair of you :eek:

Make ya own, it might give you wind but think of the roughage :D

 

so thats how arnies windy, your soup paula..

BM ill try that, it does'e bubble over on 3 mins high

 

I have a lentil soup recipe but I tend to make a batch of one or other and then freeze. The heinz is a good cuppa snack at only 140 something cals. IIRC a tin on lentil is only a few cal over a cuppa soup which are indeed the food of the devil

 

:D :D

I use the lentils in veggie dahl when i want to get my own back on hubby (ssshhh)

 

Your recipe sounds good ac, a hearty winter soup. I'll try it out this winter.

Re. "wind" - I always put some Natron / Sodium bicarbonate in the water when soaking lentils, etc. Or, add it when cooking. I also add a bit to the cooking water of green veggies, then they stay a nice green.

Following taken from Wikipedia. The second to last tip is especially good, I bet none of us would have thought of it!


Main article: leavening agent

Sodium bicarbonate is primarily used in cooking (baking) where it reacts with other components to release carbon dioxide, that helps dough "rise." The acidic compounds that induce this reaction include cream of tartar, lemon juice, yogurt etc., hence sodium bicarbonate can be substituted for baking powder provided sufficient acid reagent is also added to the recipe.[2]. Many forms of baking powder contain sodium bicarbonate combined with cream of tartar.

A small amount can be added to meat as a tenderizer, a technique common in Chinese cuisine.

Was formerly used as a source of carbon dioxide for soda water.

It can be used when preparing tomato sauce to neutralize the tomato's acidity.

It is added to water used to soak beans; this is said to prevent flatulence.

It is effective in extinguishing grease fires which may occur when deep frying.

In Thailand, soaking insects in baking soda for three to five hours prior to cooking produces a sweeter, more mushroom-like taste in the finished cuisine.

Freshly cut fruit can be soaked in sodium bicarbonate solution for a short while to prevent yellowing.

 

K-G,

Thanks for that tip about sodium bicarbonate, will use it when cooking for myself - as for hubby I will leave the bicarb out for the entertainment value :D

Did you know that bicarb can also be made into a paste to take the itch out of insect bites? Good old Welsh tip that un :D

 

Nothing quite like sharing a belly full of gas with your nearest and dearest. :D

 

Eeeh by gum eki thomp ya right thar me lad, hubby can do it unconscious he has become so proficient at it :D