I don’t care if people think soup is just for winter, I officially love it and eat loads of the stuff. I made this soup a while back and froze several portions; which are great to take to work for lunch on a rainy day, infact I had some today. You may have seen that I will regularly cook a hearty slow cooked chilli and use it to top a spud, stirred into rice, baked in an enchilada or smothering nachos; but this is the first time I have turned it into soup. Just for the record, it was awesome! Although don’t be fooled that it is a lighter version, as I ended up having multiple bowls and topping each of them with cheese.
- 2 tbsp olive oil
- 3 stalks celery – stringy bits removed and finely chopped
- 1 green pepper – de-seeded and finely chopped
- 1 courgette – topped and tailed and finely chopped
- 200g meat – mince will probably be best but I had some odds and ends left over in the freezer so used an ostrich burger and 2 sausages, finely chopped
- 1 carrot – peeled and finely chopped
- 1 white onion – peeled and finely chopped
- 2 chilli’s – de-seeded and finely chopped
- 400g tin kidney beans – drained and rinsed
- 680g packet of passata
- 1 pint stock – any sort would work (except for fish)
- 1 tsp chilli sauce
- Handful sweetcorn
- Glass red wine
Pre-heat your oven to 160’C
In a large casserole dish or oven-proof saucepan, heat the oil and gently fry the onion for 5 minutes until soft.
Add your meat and cook until browned
Stir in the remaining vegetables and cook for 7-8 minutes, stirring regularly to soften
Add the kidney beans, passata, stock and chilli sauce and bring to the boil
Place a lid on your pan and transfer to the oven to cook for at least an hour but ideally 2.
Remove the pan from the oven and return to the hob on a low temperature.
Add the wine and the sweetcorn and simmer for 15 minutes.
Dish out and enjoy with some crusty bread and butter and grated cheese.