My husband is a big fan of Chili con carne, I tried making a lighter version with this red bean soup 🙂 .
For the soup:
2 cans of 500g red beans: 600g when water taken out
2 roughly diced onions
2 thinly sliced celery stalks
1 very large carrot
1 bell pepper
3 garlic cloves
3 tbsp ghee
110g back bacon sliced diced
2 chopped tomatoes
2/3 can of dices tomatoes
1 Tbsp ground cumin
sea salt and freshly ground black pepper
6 big tsp of sour cream
1 avocado, diced at the last minute + juice of 2 limes
3 spring onions ( green+white), thinly sliced
2 red chillies, seeds removed, very finely chopped (optional)
1 small bunch coriander roughly chopped
- Chop the onion, celery carrot and garlic.
- Heat the ghee over a low heat in a large heavy-based pan.
- Add the onions, carrots, celery, bell pepper and garlic.
- Cover the pan and let the vegetables sweat, covered, on a low heat, for 10-15 minutes until they are juicy and tender.
- Add the beans, all the tomatoes and the cumin and enough water to cover.
- Bring up to the boil and let boil for 10 minutes.
- Reduce the heat and simmer gently, half covered, until the beans are very tender. 45 minutes or more.
- When the beans are tender, add salt and freshly ground black pepper.
- Let simmer for another 15 minutes, stirring occasionally with a wooden spoon and smashing some of the beans in the pan to obtain a thick soup with some whole beans.
- At the end of the cooking, you can add more salt and freshly ground black pepper to taste.
- The Soup is done.
- Now prepare the toppings.
- In a small bowl put the chopped coriander
- In a 2nd bowl put the sour cream
- In a 3rd bowl put the chopped spring onions
- Cook the bacon using a pan or the microwave, dice it using a pair of kitchen scissors and put in a 4th bowl.
- Last minute, in a 5th bowl put the dices avocado with the juice of 2 small limes.
- In a 6th, optional bowl, put some tortilla chips.
To serve, put the soup and its toppings on the table or set up the soup plates individually as shown on the picture.
PS: The soup can be prepared in advance, store in the fridge when cold then reheated.