- 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.

One thought on “Pepper & Bean Soup”