Skip to content
Chilli bean soup with cheesy garlic bread recipe

Chilli bean soup with cheesy garlic bread recipe

913 ratings

See method

  • Serves 6
  • 10 mins to prepare and 30 mins to cook
  • 256 calories / serving


  • 1tbsp oil
  • 1 large onion, chopped
  • 1 garlic clove, crushed
  • 1 tbsp tomato purée
  • 1 tsp mild chilli powder
  • ½tsp ground cumin
  • 400g tin chopped tomatoes
  • 400ml (14fl oz) vegetable stock
  • 400g tin kidney beans, drained and rinsed
  • 1 x 400g (14 1/4oz) tin butter beans, drained and rinsed
  • 1 red pepper, diced
  • handful coriander, chopped

For the cheesy garlic bread

  • 6 baguette slices
  • 50g butter, softened
  • 2 garlic cloves, crushed
  • 100g grated Cheddar cheese
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    16g 22%
  • Saturates

    8g 41%
  • Sugars

    8g 9%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 20.4g Protein 9.7g Fibre 5.9g


  1. Heat the oil in a large pan over a medium-high heat and cook the onion for 5 minutes until softened. Stir in the garlic, tomato purée and spices and cook for 1 minute, then add the chopped tomatoes and stock. Bring to the boil, cover and simmer for 10 minutes. Remove from the heat, allow to cool slightly then whizz in a blender, and return to the pan.
  2. Add the beans and red pepper, bring back to the boil and cook for 10 minutes. Season to taste and add extra stock or water if you prefer a thinner consistency.
  3. Meanwhile, grill one side of the baguette slices. In a bowl, combine the butter, garlic and cheese and spoon onto the untoasted sides of the bread. Grill for a few minutes until golden and bubbling. Divide the soup between 6 bowls or cups and scatter over the coriander. Serve with the cheesy garlic bread.

See more Soup recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.