SPICY CHILLI BEAN SOUP
There's minimal prep time to make this hearty vegetarian stew, which works just as well as an easy dinner or packed in a flask for lunch
Provided by Chelsie Collins
Categories Dinner, Lunch, Soup, Supper
Time 50m
Number Of Ingredients 12
Steps:
- Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender. Add the garlic and tomato purée, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another 1 min.
- Tip in the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10-15 mins, uncovered. Season, then whizz using a hand blender until smooth. Add the beans and red pepper, and cook for another 15 mins until the pepper is tender.
- Serve in bowls topped with a small pile of tortilla chips and a lime wedge.
Nutrition Facts : Calories 157 calories, Fat 4 grams fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
EASY TOMATO SOUP CHILI
Make and share this Easy Tomato Soup Chili recipe from Food.com.
Provided by Joanne Smith
Categories Meat
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown onion and ground beef in large stock pot.
- Add the seasonings and bring to a boil.
- Reduce heat and simmer.
- I like to simmer this for at least an hour, then taste test.
- The trick is to let it simmer to mix the flavors.
Nutrition Facts : Calories 585.7, Fat 18.9, SaturatedFat 7.1, Cholesterol 77.1, Sodium 647.3, Carbohydrate 64.5, Fiber 17.6, Sugar 9.7, Protein 41.5
CHILLED MINTY COURGETTE SOUP
This cold seasonal soup makes an ideal starter - its simplicity itself to make
Provided by Good Food team
Categories Dinner, Lunch, Soup, Supper
Time 50m
Number Of Ingredients 7
Steps:
- Heat the oil in a large saucepan, add the onion and cook gently for about 2-3 minutes until softened. Now add the courgettes and dried mint, and stir well to mix with the onion. Cover and cook over a gentle heat for about 10 minutes until the courgettes are softened but not coloured.
- Pour in the stock and bring to the boil, then lower the heat to a gentle simmer. Strip the mint leaves off the stalks and drop them into the pan, then cover the pan and continue simmering gently for 20 minutes or until the courgettes are very tender. Remove from the heat and let the bubbles subside before blitzing in a food processor or blender until smooth (if you like a really smooth soup, simply pour it through a sieve after blitzing). Pour into a bowl and leave to cool, then cover and chill for at least 4 hours (or overnight).
- To serve, taste and season with salt and pepper. Serve in chilled soup plates with a spoonful of cream drizzled in the middle.
Nutrition Facts : Calories 152 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.29 milligram of sodium
CHILI SOUP
This is a recipe we use for the Sioux Center Christian School soup supper. It is designed to be easy and relatively inexpensive.
Provided by Dirk Zwart
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Yield 14
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, combine the ground beef and onions. Saute for 5 minutes, or until meat is browned. Drain excess fat and add the potatoes, beans, tomato soup, tomato juice, chili powder, water and salt to taste. Bring just to a boil and reduce heat to low. Simmer for 1 hour and serve.
Nutrition Facts : Calories 518.1 calories, Carbohydrate 43.1 g, Cholesterol 82.7 mg, Fat 27.8 g, Fiber 9.4 g, Protein 26 g, SaturatedFat 10.8 g, Sodium 829.5 mg, Sugar 12 g
ROASTED TOMATO AND CHILLI SOUP
Super tasty and super easy, also great for making ahead and freezing. I serve mine with cheese on toast
Provided by Chef Craig Stevens
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- 1) Preheat oven at 180c. Place fresh tomatoes and sliced red onion on a baking tray, drizzle with oil and season with salt and pepper. Roast in the oven for 35 minutes.
- 2) Empty the tinned tomatoes into a large pan then add the cooked tomatoes and onion, paprika, balsamic vinegar and chilli flakes then blend with a hand blender until smooth.
- 3) Place on the hob, bring to the boil then gently simmer for 10 minutes. Add the cream and season with salt and pepper to taste.
- 4) Finish with cream and a handful of chopped fresh parsley.
FRESH TOMATO ZUCCHINI SOUP
At a point of abundance with tomatoes and zucchini from my garden I came up with this soup. A friend said it was like a soup you would get at one of those chic 5 star restaurants! Serve with crusty French bread and salad. This soup tastes wonderful after a little cooking or simmering a long time. Sometimes I add cooked rice to give a bit more substance.
Provided by Susan Elane Berry
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.
- In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
- In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.
Nutrition Facts : Calories 87.9 calories, Carbohydrate 10.5 g, Fat 4.8 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 404.4 mg, Sugar 6.3 g
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