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Beef and chilli bean soup

Transform your favourite chilli recipe into a hearty soup that's filled with plenty of veg. Serve alongside toasted wholemeal pita breads for a filling meal.

Serves 6

Prep Time 10 min

Cooking Time 30 min

Ingredients

  • 2tsp olive oil
  • 1 large carrot, diced
  • 1 large red pepper, diced
  • 1 red onion, diced
  • 3 garlic cloves, crushed
  • 2tsp Cajun or Mexican spice mix
  • 400g lean beef mince
  • 1tbsp worcestershire sauce
  • 400g tin kidney beans in water, rinsed and drained
  • 500g passata
  • 1 reduced-salt beef stock cube
  • Cooking oil spray
  • 6 wholemeal pittas, to serve
  • 4tbsp roughly chopped fresh coriander leaves, to garnish

Method

  1. Heat the olive oil in a large saucepan over a medium–high heat. Add the carrot, pepper, onion, garlic and spice mix, then cook, stirring, for 3 min or until the veg are tender.
  2. Add the mince to the pan and cook, stirring, for 5 min or until browned. Add the worcestershire sauce, kidney beans and passata. Mix the stock cube with 900ml boiling water in a jug, then add to the pan. Bring the soup to the boil, then reduce the heat and simmer, stirring now and then, for 20 min or until everything is cooked through.
  3. Meanwhile, spray a medium griddle pan with oil and set over a medium heat. Griddle each pitta for 1 min on each side or until slightly charred. Remove to a plate and cover to keep warm.
  4. Serve the soup, garnished with coriander, with the pittas.

Nutrition per serving

Read more on how we calculate nutrition.
349 25g 9g 3.3g 7.7g 11.1g 2g 74mg 42.3g 4.4mg

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