The weather is definitely more autumnal now which is great for soup lovers like me! I must confess that I look forward to Autumn every year, just because the food is so good. This is another recipe that was given to me by the Hospitality lecturers at Perth College UHI. Thank you! I was dying to try it but thought I should wait for the hot weather to subside. That time is here and I’m not disappointed.
This soup is really easy to make and is very substantial. I particularly enjoyed the paprika kick. The quantities given make a large pot, easily enough to provide my lunch during the week plus have some leftover for freezing.
Spanish Style Three Bean Soup
Difficulty rating Very easy
Suitable for Vegetarian, Vegan and Gluten Free diets
- 57ml extra virgin olive oli (I used extra virgin rapeseed oil)
- 400g onion – diced
- 30g garlic – crushed
- 400g red peppers – deseeded and diced
- 20g paprika
- 400g tin borlotti beans
- 400g tin butter beans
- 400g tin red kidney beans
- 1kg chopped tomatoes (I used tinned chopped tomatoes)
- 2.5l vegetable stock (I used vegetable boulllion)
- 10g curley parsley – chopped
- 20g corriander – chopped
- cracked black pepper
- Heat the olive oil in a large pan.
- Add the onions and garlic. Gently fry until the onions until soft but do not let them colour.
- Add the peppers and cook for 3-4 minutes until softened.
- Add the paprika and cook for a further 2 minutes stirring occasionally.
- Add the beans, tomatoes and vegetable stock. Stir, bring to the boil then reduce the heat and simmer gently for 5 minutes. Stir occasionally during this time.
- Season to taste, add the corriander and parsley then serve.
I often adjust recipes to add my own twist, but I would definitely make this one again exactly as the recipe describes. The beans mean it is filling enough to enjoy as a meal on its own, although some bread and cheese alongside wouldn’t go amiss if you’re very hungry.