The weather where I am has taken a definite turn for the cooler! Bring on the woollies, the open fires, and a big bowl of hot soup. My partner and I invented this many years ago when we were wanting something warm and tasty, and were on a bit a chilli kick. It’s SO easy peasy, and I tell you, it’s back-of-the-throat kind of bliss – you’ll probably want to eat the lot.

Although this version’s not vegetarian, it can be made so, if you substitute the bacon with  carrot and onion. Enjoy!

 

Kidney bean soup

2 1/2 – 3 rashers of bacon
(or vegie version, 1 carrot & 1 onion, sliced)
1/2 red capsicum, sliced
440g tin of tomatoes
3 cloves of garlic
2 tblspns tomato paste
2 cups stock
1 1/2 cups water
2-3 chillis, or to taste
1 tspn dried oregano
1 400g tin kidney beans
1tspn salt

Saute the bacon (and/or fresh veg) in the pan, then add all other ingredients. Add salt, and simmer gently for 30 minutes. Taste, and adjust seasoning. Sometimes I also add in a pinch of sugar, depending on the acidity of the tomatoes. That’s it!