Dee’s kidney bean soup  

INGREDIENTS (for 4 + leftovers)

1 onion, finely chopped

1 tbsp olive oil

3 cloves of garlic, finely chopped

1 red pepper, cut into 2cm pieces

1 tin of chopped tomatoes

1 tin of kidney beans, drained and washed

2 tsp smoked paprika (sweet)

500ml veggie stock

Salt and pepper

Option: Add 1 tsp of marmite or a slug of red wine

Serve with home made croutons, a dollop of yoghurt and some fresh coriander


Sauté your onion in the olive oil until soft, for a good 7 minutes.

Add garlic and red pepper and cook for another few minutes before adding the smoked paprika. Mix well, cook for a couple of minutes until the paprika starts smelling lovely.

Add kidney beans, chopped tomatoes and stock.

Bring to boil and then reduce heat. Simmer for 15 minutes.

Before pureeing the soup, remove 2 tbsp of the paprika bits and beans and set aside for decoration.

Puree soup.

To serve, place some of the pepper and beans on top, add a bit of yoghurt if you wish and sprinkle over some herbs.

To make simple croutons:

Simply toast your favourite bread and cut into cubes.