Red Pepper, Tomato and Kidney Bean Soup

Red Pepper, Tomato and Kidney Bean Soup, a vibrant looking, tasty, feel good soup. Low in calories, low in fat, low glycaemic index and a source of fibre!

Course Lunch

Cuisine International

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 392kcal

Author Neil

Equipment

Ingredients

Low cal olive oil cooking spray
1 medium onion diced
2 cloves finely chopped garlic
2 medium sized red peppers diced
1 tablespoon tomato puree
1 teaspoon mixed herbs
1 teaspoon paprika
400 g tin chopped tomatoes
400 g tin red kidney beans drained and rinsed
500 ml vegetable stock
A palm full of basil leaves
Salt and pepper

Metric - US Customary

Instructions

Spray the bottom of a large saucepan, about 5 times, with the low cal olive oil spray. Turn on a high heat under the pot and wait until the oil bubbles, then turn down to a low heat. You could also use 1 tbsp. olive oil.
Add the diced onion and soften it, then add the garlic adding drops of water if the mixture becomes dry and begins to stick.
Add the diced red peppers and cook all until soft.
Stir in the tomato puree, mixed herbs and paprika and cook for about 1 minute.
Add the tin of tomatoes, drained red kidney beans and vegetable stock.
Bring the mixture to the boil and then turn down the heat to a simmer for approximately 30 minutes.
Season to taste and garnish with some of the torn basil leaves.

Nutrition