Chilli Bean Chowder

V

Protein-packed beans form the basis of this substantial soup. Made mainly from storecupboard ingredients, it's up to you whether you make it hot and spicy as here, or go for a milder flavour by reducing the amount of chilli.

Serves 2

1 red onion, finely chopped, or 30 ml/2 tbsp frozen diced onion
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
250 ml/8 fl oz/1 cup boiling vegetable stock
A large pinch of crushed dried chilli flakes or 2.5 ml/½ tsp chilli powder
1.5 ml/¼ tsp ground coriander
1.5 ml/¼ tsp ground cumin
150 ml/¼ pint/2/3 cup tomato juice
½ x 400 g/14 oz/large can of mixed beans or red kidney
beans, drained and rinsed
Salt and freshly ground black pepper

1. Put the onion and garlic in the ceramic cooking pot. Pour the stock over, cover with the lid and switch on the slow cooker to Low. Leave for a few minutes while measuring and preparing the remaining ingredients.
2. Add the chilli, coriander, cumin, tomato juice and beans. Stir, then re-cover with the lid and cook for 5-7 hours until the onion is very tender.
3. Ladle about two-thirds of the soup into a blender or liquidiser and purée until completely smooth. Return to the cooking pot and stir well, then transfer half the soup to a bowl or freezer container and allow to cool.
4. Reheat the remaining soup on High for 15 minutes or until piping hot or quickly reheat in a saucepan on the hob. Season to taste with salt and pepper and serve in a warm bowl with hot toast or crusty bread rolls.

Second serving
Either cover the cooled soup and chill in the fridge for the following day, or freeze for up to a month. If frozen, allow the soup to defrost in the fridge overnight. To serve, transfer to a saucepan and heat until piping hot.

Cook's tip
To make a more substantial meal, serve the soup topped with a spoonful of thick natural yoghurt and a sprinkling of grated Manchego or Cheddar cheese. Accompany with some tortilla chips.

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