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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 caloriescalories: 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
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calories: nutritioninformation