Serve this hearty, spicy soup with some wholemeal bread for a filling lunch or a main meal. This easy-to-make dish can be as hot and spicy as you like. By adding a dollop of plain yoghurt or reduced-fat crème fraîche to the dish when serving, it becomes a type of Hungarian Goulash!
Ingredients
1 red pepper
1 medium onion
2 x 400g cans mixed beans
1½ litres boiling water
1 reduced-salt vegetable stock cube
2 x 15ml spoons vegetable oil
1 x 5ml spoon chilli powder
130g pancetta cubes
2 x 5ml spoons paprika
2 x 5ml spoons plain flour
Equipment
Colander
Sharp knife
Chopping board
Can opener
Kettle
Measuring jug
Measuring spoons
Saucepan
Wooden spoon
Instructions
- Wash the peppers, slice in half and remove the seeds and white pith. Chop into 1cm pieces.
- Peel and dice the onion into 1cm pieces.
- Open the cans of beans and empty the contents into a colander. Rinse the beans under the tap and set to one side.
- Measure 1½ litres boiling water into the measuring jug, crumble in the stock cube and stir to dissolve.
- Turn the hob onto a medium heat and heat the oil in the saucepan. Add the onion, pepper, chilli powder and pancetta and fry until soft and the pancetta begins to crisp.
- Add the paprika and flour and mix well.
- Stir in the beans.
- Pour on the stock, stir well and turn down the heat.
- Simmer over a low to medium heat for around 20–30 minutes until the liquid reduces and the soup thickens.
Skills used include:
Washing, peeling, chopping, mixing/combining, frying and boiling/simmering.
Top Tips
- Pancetta is cured pork (similar to smoked bacon) and is easy to buy, ready cubed, in 130g packs in most supermarkets.
- Try adding different types of beans such as chickpeas, kidney beans and butterbeans.
Something to try next time
- Add extra paprika and chilli powder to make it spicier.
- Leave out the pancetta for a vegetarian option.
Prepare now, eat later
- Chill any leftover soup and reheat within 24 hours until piping hot.
- Freeze the freshly cooked soup for up to 3 months. Defrost thoroughly before reheating until bubbling hot.
