Spicy Bean and Tomato Soup (Vegan)
I love when Soup Season begins, on these early Autumn rainy and chilly days when a steamy bowl of something hearty feels like hug! (To be fair, I also love when Salad Season begins on the first warm days of Spring; but that's another story!...) This Spicy Bean and Tomato Soup definitely warms you from within, and it is tasty as, too!
Ingredients (serves 3):
2 tablespoons olive oil
1/2 red Bell Pepper, rinsed
1/2 green Bell Pepper, rinsed
1/2 teaspoon ground chilli or Cayenne Pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 red onion
1 large garlic clove, minced
a small bunch Garden Parsley
1 tin red kidney beans (about 1 cup)
1/2 cup Garden Cherry Tomatoes, rinsed
1 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
1 cup Whole Peeled Tomatoes
2 cups water
1/2 tablespoon demerara sugar
In a large pot over medium-high heat, heat olive oil.
Seed and dice Bell Pepper halves, and stir into the pot. Cook, a couple of minutes.
Add ground chilli, cumin and cinnamon, and fry, a couple of minutes more.
Peel and finely chop red onion, and stir into the pot, along with garlic. Cook, another minute.
Finely chop Garden Parsley, and stir half into the pot.
Drain red kidney beans, rinse under cold water, and drain thoroughly again. Stir into the pot, coating in spices and herbs.
Halve Cherry Tomatoes, and add them to the pot. Cook, a couple of minutes.
Season with coarse sea salt and black pepper.
Roughly chop Whole Peeled Tomatoes, and stir into the pot, along with their juice. Cook, about 3 minutes more.
Stir in water and bring to the boil.
Once boiling, reduce heat to low, and simmer, one hour.
Just before serving, stir in demerara sugar until completely dissolved.
Serve Spicy Bean and Tomato Soup hot, sprinkled with reserved chopped Parsley.