Pepper & Bean Soup

• I made this soup when I have several red peppers that needed using and added the butter beans from my store cupboard.
• The addition of charred onions as a garnish is a good final touch.

Ingredients

• 2 red or orange peppers
• 1 red chilli (optional)
• 2 onions
• 1 tin of butter beans – drained 
• 1½ litres of vegetable or chicken stock
• 2 tablespoons of butter
• Salt and pepper to taste

Method

• Put the stock into a large saucepan.
• Chop the peppers and chilli into small pieces and add to the pan.
• Chop one of the onions into small pieces and add to the pan.
• Bring to the boil and then simmer until the peppers are soft.
• Add the butter beans and simmer for around 20 minutes until the butter beans are very soft.
• Melt the butter in a frying pan.
• Chop the other onion into small pieces.
• Fry the onion in the butter till dark brown and nearly charred.
• Season the soup.
• Add the fried onions to the soup and stir, just before serving.