As winter becomes colder, my craving for soup grows. As I’ve blogged before, I’ve never been exceptionally good at making soup – until now!
At long last I’ve decided to conquer this challenge, this Achilles heel of mine, and make soup until I get it right! The grand finale will hopefully be me pulling off a traditional Afrikaans pea soup with game shanks!
In the meantime, I’ve made a few different soups that were really good! And they were easy and quick to cook, too!
Here is a Chilli Bean Soup. You can decide how hot or not you want it, and it contains mince – so the meat-eaters will enjoy it just as much! I found the original recipe on Taste.com.au
REMEMBER: As with all other recipes, I would like to encourage you to experiment with the ingredients!
1 tbs oil (olive or veg)
1 onion, chopped
300g beef mince (I used 500g game mince)
1 tsp ground cumin
1 tsp ground coriander (I replaced this with a pinch of allspice)
1/2 tsp of cayenne pepper
1 tsp paprika
1 chilli, finely chopped
Small can of tomato cocktail
400g can chopped tomatoes (I used 2 fresh tomatoes)
400g can red kidney beans (I used a can of four-bean mix. You can also use Pinto beans, but they are quite expensive)
OTHER: I also added a couple of chopped up mushrooms.
- Heat the oil in a pot over medium-high heat. Add the onion and cook, stirring, for 5 minutes or until soft.
- Add the mince and spices and cook for 5-6 minutes, breaking up the mince with a spoon, until the mince browns.
- Add the chilli, herbs, tomato cocktail, tomatoes, 2-3 cups hot water, season with salt and black pepper. Bring to the boil, stirring, then simmer, covered, over medium-low heat for 20 minutes.
- Add the beans and simmer for 10 minutes.
- For a thicker soup, mash a few of the beans and stir through, or add a little bit of Maizena (remember to mix it with cold water first before adding!)