Chilli Bean Soup With Corn Bread

THINK FOR EAT collected many recipes from any source

Take soups from starters to the main event with this top recipe. Its hearty, tasty and budget-friendly, too.

The ingredient of Chilli Bean Soup With Corn Bread

• 2 tablespoons olive oil
• 1 onion chopped
• 3 garlic cloves chopped
• 2 roasted capsicums
• 2 small red chillies seeded chopped
• 900ml massel vegetable liquid stock
• 700ml tomato passata
• 2 tablespoons sun dried tomato paste
• 415g can red kidney beans drained washed
• sour cream to serve
• coriander to serve
• 150g self raising flour
• 175g instant polenta
• 100g goats cheese crumbled
• 310g can creamed corn
• 2 red chillies seeded diced
• 1 tablespoon coriander chopped
• 1 tablespoon honey
• 175ml buttermilk
• 50g butter melted

The Instruction of chilli bean soup with corn bread

• heat oil in a large saucepan add onion and cook for 2 3 minutes over medium heat until soft add garlic capsicum chilli and cook for 1 minute add stock passata tomato paste and kidney beans stir to combine
• bring to the boil then reduce heat to a simmer for 25 minutes set aside to cool slightly then blend in batches
• preheat the oven to 180u00b0c
• to make the corn bread sift the flour polenta and 1 teaspoon of salt in a mixing bowl add goats cheese corn chilli coriander honey buttermilk and butter and season with black pepper
• stir to combine and transfer to a greased 20cm spring form pan bake for 30 minutes
• swirl sour cream into soup and garnish with coriander serve with corn bread

Nutritions of Chilli Bean Soup With Corn Bread

calories: 545 876 calories
calories: 19 grams fat
calories: 8 grams saturated fat
calories: 71 grams carbohydrates
calories: 17 grams sugar
calories: n a
calories: 18 grams protein
calories: 29 milligrams cholesterol
calories: 1294 52 milligrams sodium
calories: https schema org
calories: nutritioninformation