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  • Rosemary Conley Health and Wellbeing

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How to cook Chilli Bean Soup (v)

Rosemary demonstrates how to prepare this wholesome hearty soup.

This low-calorie, low-fat and easy-to-prepare wholesome plant-based soup can also be served as a main course with boiled basmati rice.

Serves four
Per serving: 163 calories, 2.7g fat
Prep time 10 mins
Cook Time 25 mins


Ingredients

1 red onion, finely chopped
1 small red chilli, deseeded and sliced
1 x 200g can chickpeas, drained and rinsed
1 x 200g can red kidney beans, drained and rinsed
1 x 400g can chopped tomatoes
600ml vegetable stock (use a vegetable stock cube/pot if required)
1 tablespoon tomato puree
2 teaspoons chopped fresh oregano
Freshly ground black pepper to season.


Method

  1. Preheat a non-stick wok or frying-pan. Dry-fry the red onion and chilli for 4-5 minutes
  2. Transfer to a saucepan and add the remaining ingredients. Simmer gently for 20 minutes. Season to taste with black pepper before serving.

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