Pepper, Bean and Sweetcorn soup
We use this as a filling meal, but I guess could be a starter too. Kids love as its got their favourite sweetcorn in and it seems much lighter than usual bean soups, with lots of texture and its very filling.
1 red pepper (or yellow or orange) and 1 onion, 400g tin of tomatoes, 200g tin of sweetcorn, 400g mixed beans (or you can use 2 small tins of your favourite beans), 250-450 ml of vegetable stock, cumin seeds and a pinch of chilli.Olive oil. Greek yoghurt, Coriander, Grated Cheese are all optional. Plus some crusty bread to go with it.
Cut up the onion and pepper into bite-sized piece (not too large). Heat the oil and fry the chopped onion, cumin and chilli for about 30 seconds. Add the chopped up pepper and cook for about 5 minutes. Then add the tomatoes and 250 ml of stock, bring to the boil and simmer for 15 mins. Stir in the beans, sweetcorn and simmer for a few more minutes to heat through. Add more stock and heat through if you prefer a runnier soup. Season to taste and add some chopped coriander if you like. Serve in bowls. We add a dollop of greek yoghurt to our bowls but you can add grated cheese as well if you like. We like to have some nice crusty bread to mop it up.
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