Chilli Kidney Bean Soup with Cheesy Garlic Bread

Name: Chilli Kidney Beans Soup with Cheesy Garlic Bread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 large onion, finely chopped; 2 tbsp olive oil; 400 g kidney beans, drain and rinsed; 400 g tin chopped tomatoes; 750 ml vegetable stock; 400 g tin butter beans, drained and rinsed; 1 clove garlic, minced; 1 tbsp tomatoes puree; 1 medium red bell pepper, diced; 1 teaspoon mild chilli powder; ½ teaspoon ground cumin; ½ teaspoon salt and black pepper to taste; fresh coriander or parsley, chopped for garnish; 60 g 6 -7 slices baguette; 50 g butter, softened; 2 cloves garlic, minced; 100 g grated Cheddar or Mozzarella cheese; 1 tbsp fresh parley, chopped

Chilli Kidney Bean Soup with Cheesy Garlic Bread

A warming, protein-packed chilli kidney beans soup served with golden, cheesy garlic bread for a comforting, satisfying family meal.

recipefeasts staff

Chilli Kidney Beans Soup with Cheesy Garlic Bread

A warming, protein-packed chilli kidney beans soup served with golden, cheesy garlic bread for a comforting, satisfying family meal.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 people

Course: Soup

Cuisine: Multiple Cuisines

Calories: 258

Ingredients Method Notes

Ingredients

1 large onion, finely chopped
2 tbsp olive oil
400 g kidney beans, drain and rinsed
400 g tin chopped tomatoes
750 ml vegetable stock
400 g tin butter beans, drained and rinsed
1 clove garlic, minced
1 tbsp tomatoes puree
1 medium red bell pepper, diced
1 teaspoon mild chilli powder
½ teaspoon ground cumin
½ teaspoon salt and black pepper to taste
fresh coriander or parsley, chopped for garnish

Method for Cheesy Garlic Bread

60 g 6 -7 slices baguette
50 g butter, softened
2 cloves garlic, minced
100 g grated Cheddar or Mozzarella cheese
1 tbsp fresh parley, chopped

Method

Heat olive oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes until softened.
Stir in garlic and red bell pepper, cooking for 1 minute until fragrant.
Add smoked paprika, cumin, chilli powder, and tomato purée. Stir well and cook for 1 minute.
Add kidney beans, chopped tomatoes, and vegetable stock. Bring to a boil.
Reduce heat and simmer uncovered for 25 minutes, stirring occasionally. Season with salt and black pepper.
Meanwhile, preheat oven to 200°C (180°C fan).
Mix butter and garlic, then spread evenly over the baguette and sprinkle with cheese.
Bake for 10–12 minutes until golden and bubbly.
Ladle soup into soup bowls, garnish with fresh parsley, and serve hot with cheesy garlic bread.