Hearty Spanish Soup

by Jac's Veghead (follow)
Healthy (1888)      Vegetarian (1517)      Soup (256)      Rice (247)      Tomatoes (202)      Fast (69)      Spanish (31)      Capsicum (25)      Hearty (19)     
A hearty and wholesome soup full of goodness and truly delicious.

Dig in.

Preparation Time: 5 minutes
Cooking Time: 30 minutes
Makes: 4 servings

1 onion
12 tomatoes
3 red capsicums
1 cup of rice
1 tin kidney beans
1 tbsp butter
1 tbsp paprika
1 tsp garam masala
1 tsp cinnamon
1 packet red sauce
1/4 tsp hot chilli sauce
8 C of water


A fragrant start.

Place butter, spices and chopped onion in a pan on a low heat. Stir until the butter melts and the spices emulsify.

Don't worry about uniform size they will be blitzed.

Roughly chop the tomatoes and capsicums.

Coat in the spiced butter.

Add to the pan, turn the heat up and stir.

Tiny amount of hot chill sauce or chilli flakes.

Once the pan starts to sizzle pour in the water, red sauce and hot chilli sauce.

Bubbling away.

Bring to the boil then leave to simmer until the vegetables are soft.

I used a handheld blender.

Once the vegetables are soft remove from the heat and blend.

If the soup is too thick add more water, enough to cook the rice!

Return the soup to the heat and add in rice and drained kidney beans.

Season to taste.

When the rice is cooked the soup is ready to serve.

Delicious with cheese and pepper.

Serve with flakes or parmesan cheese and fresh bread.

NOTE: For the red sauce use either a pasta sauce packet or tin of chopped tomatoes.
For a Vegan soup omit cheese and replace butter with oil.

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