This bean soup is ideal as an appetizer, but it is so filling that you can have it alone in the evening or after a trip outside when you need to warm up. It's great with fresh bread or tortilla crackers. And we have a tip for the connoisseurs - it's even better with a little sour cream.

Shop ingredients

Vilgain Organic Extra Virgin Olive Oil – 750 ml – cold-pressed and from a selection of olives from a family farm in Greece

£14.99

Nutrition (1 serving)

298,5 kcal
36,2 g carbohydrates
6,5 g fats
14,3 g protein

Per 4 portions

1 onion
2 cloves garlic
2 tbsp olive oil
800 g ready-to-eat kidney beans
800 ml chicken broth
400 g sliced tomato
1 tsp ground cumin
1/2 tsp dried coriander
1/2 tsp sweet paprika
salt
pepper
parsley leaves
chia & salt tortilla crackers

Instructions

Fry the onion and garlic in olive oil until soft.
Add red beans, chicken or vegetable broth and chopped tomatoes. Bring to the boil and then reduce the heat. Cook for about 10 minutes.
Season with ground cumin, coriander and paprika and mix. If the soup is too thick, add stock or water. Cook for another 10 minutes until the beans are tender. You can add salt and pepper as needed.
Serve hot with chopped coriander or parsley. Enjoy!

Products used in the recipe