Red Kidney Bean & Corn Soup - Veg

There’s something grounding about a bowl of black bean soup — its deep, rich aroma, the simplicity of humble ingredients, and the slow simmer that fills the kitchen with warmth.

Imagine wrapping yourself in your coziest blanket and dipping your spoon into a bowl of warm, smoky black bean soup. That’s the kind of comfort this simple vegetarian dish delivers. Bursting with flavor, this soup is hearty enough to satisfy but light enough to keep you coming back for more. It’s the kind of meal that feels like home — even if you’re miles away.

Ingredients

• 3 tbsp olive oil

• 2 yellow onion diced

• 1 carrot diced

• 1 garlic clove minced

• 1 400g can chopped tomatoes

• 1 400g can red kidney beans rinsed and drained

• 1 gluten free vegetarian stock cube

• 1 tsp ground coriander

• 1/2 tsp crushed chillies

• 1 cup frozen sweetcorn

• 400g can water from rinsed tomatoes

• Seasoning

  
  

Directions

1. Heat the oil in a large saucepan and allow to get hot.

2. Place the diced onions in and allow them to cook for about three minutes.

3. Then add the diced carrot and garlic and allow to fry for another three minutes.

4. Add the chopped tomatoes and red kidney beans together with the stock cube and the spice.

5. Use the 400g can of tomato and fill that with water which you add to the mixture.

6. Stir that all in and let simmer for about five minutes.

7. Add the sweetcorn at the end just before blending. It cooks very quickly.

8. Remove half the mixture and put into a blender and make smooth.

9. Add that back into the mix and season.

10. Serve........and enjoy !!