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Pepper, Bean and Sweetcorn soup

Submitted by Cherry 28 September 2011

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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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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