Kidney bean goulash soup
with smoked paprika |
Ingredients
2 tbsp olive oil
2 medium onions, diced
3 cloves garlic, crushed
1-2 red chillies, deseeded and diced
3 tsp smoked paprika
3 tbsp tomato puree
200 g (7 oz) chopped canned tomatoes
3 red peppers, diced
8 small potatoes, halved
1 tsp chopped thyme
1 can Baxters Beef Consommé
190 g (7 oz) cooked red kidney beans
1 handful of chopped parsley
Potato scones and sour cream to serve
Heat oil in a thick-bottomed pan, add onions and fry for 3 minutes. Add garlic and chilli and cook for a further 2-3 minutes before sprinkling in paprika. Stir in tomato purée and tomatoes, peppers, potatoes and thyme then pour over enough consommé to cover. Simmer for 10 minutes then add kidney beans. Top up with water and simmer gently for a further 20 minutes. You should now have a delicious hearty soup. Check the seasoning prior to serving and add salt and pepper if
liked. Scatter on parsley and serve with warm potato scones and sour cream.
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