The book says: This soup is in Tex-Mex style, and it is served with a cooling avocado and lime salsa. If you relish chillies add a little more cayenne for a truly fiery experience.
Sorry for the long wait for the next installment of soup love, I actually made this soup back in January and have then gone on to PROCRASTINATE for 9 months until finally writing it up on here. I could have had a baby in that time! I haven’t of course…I’ve mainly been boozin’ and watching Iplayer. Anyway, I’ve been selfish and have been keeping all the soup to myself but…(pun alert!)…for fear of becoming a laughing STOCK, like a BROTH to a flame…I’m back.
Disclaimer There will be no mentions of ‘Beans, beans, good for your heart…’ during this post. I would politely ask that in return no one brings up lesbians. THANKS.
Named ‘American Red Bean Soup’ I believe my version of this soup is more American than most. My AMERICAN colleague and friend from work has recently moved house and kindly donated all the food she was going to throw away to me. (Yes I know I am a charity case but the world of soup is one of thrift and frugality). This included pasta, “veggies”(American for vegetables), oil and tins upon tins of BEANS. I don’t know if she knows something that we all don’t, like an imminent nuclear attack coming our way, but our fallout shelter is stocked for months now. In a nutshell, the beans are mainly from ASDA but have been touched (blessed?) by a true New Yorker. If I owned my own restaurant I definitely think this would mean I could call it ‘Authentic American Bean Soup’.
The Soup was very easy to make, especially as we already had most of the ingredients. Also, on the upside I only had to substitute one ingredient, which must be a record for me. I couldn’t find any cayenne Pepper so I just used….pepper pepper. The method mainly involved throwing in all the ingredients in a pot and then whizzing it all up.
OK, soooo, how did it taste?? Calm down! I’m about to tell you.
It was…nice. Not a blinder, not a disaster. It tasted just like a chilli really, but with more water and less meat. My housemate Leyla suggested it might be better with some meat- But that would make it a chilli. I gave a kick with some tabasco and marbled in some creme fraiche which really added something and made it look aesthetically beautiful I feel. It also improved over the next few days in typical chilli style. One down point was that it was quite ‘bitty’ thus comes with a high potential of ending up with lots of bits in your teeth, I advise that you eat with only your most observant and honest friends.
Cost: 1 pound sign out of ten
Tastiness:5 tongues out of ten
Complexity: 3 labyrinths out of ten
Overall: 5 Ladles out of ten
30ml/2 tbsp olive oil
2 Onions, chopped
2 garlic cloves, chopped
10ml/2 tsp ground cumin
1.5ml/ 1/4 tsp cayenne pepper
15ml/1 tbsp paprika
15ml/ 1 tbsp tomato puree
2.5ml/1/2 tsp dried oregano
400g chopped tomatoes
800g red kidney beans, drained and rinsed
salt and pepper
Tabasco to serve
1. Heat the oil in a pan and add the onions and garlic. Cook for 4-5 minutes, until softened. Add the cumin, cayenne and paprika, and cook for 1 minute.
2. Stir in the tomato puree and cook for a few seconds, then stir in the oregano. Add the chopped tomatoes, kidney beans and water. Bring to the boil and simmer for 15-20 minutes.
3. Cool the soup slightly, the puree it in a food blender until smooth. Return to the pan and season.