Soup, soup, a tasty soup
But first, day four!
Romano bean, sweetcorn, and red pepper soup
So I decided at like 8 this evening that I ought to cook soup for some reason, and this happened, and it's really bloody lovely. This is a hearty, beautiful soup, where the subtle heat plays beautifully off the sweetness of the corn and peppers, and it’s a brilliant way to use up leftover fresh corn. Before you begin, here’s what you’ll need:
1/2 large white onion, finely chopped
1 clove garlic, finely chopped
1-2 good glugs canola oil
1-2 jalapeno peppers, finely chopped
1 cob sweetcorn, cooked, kernels stripped from cob
1 red sheppard pepper, or other sweet red pepper, chopped
1 small tomato (my tomato was HUGE, so I used half), chopped
19 oz. tin romano beans, rinsed and drained
generous handful fresh cilantro, or generous shake if dried
2 tsp, chilli powder
4 cups vegetable stock
salt, to taste
Begin by heating the canola oil over medium heat in a large saucepan. Add the onion and garlic and cook, covered, for a couple minutes, until onion begins to become translucent, stirring occasionally.
Add the jalapenos and cook for a minute more, followed by the corn, red pepper, and tomato.
Tip the beans into the saucepan and cook for a further two minutes, adding cilantro, chilli powder, and salt and stirring well to combine.
Add hot stock one cup at a time, and bring to the boil. Reduce heat and simmer for at least 20 minutes to allow the flavours to mature.
Adjust seasonings to taste, serve, and enjoy.
Click to viewRomano bean, sweetcorn, and red pepper soup
So I decided at like 8 this evening that I ought to cook soup for some reason, and this happened, and it's really bloody lovely. This is a hearty, beautiful soup, where the subtle heat plays beautifully off the sweetness of the corn and peppers, and it’s a brilliant way to use up leftover fresh corn. Before you begin, here’s what you’ll need:
1/2 large white onion, finely chopped
1 clove garlic, finely chopped
1-2 good glugs canola oil
1-2 jalapeno peppers, finely chopped
1 cob sweetcorn, cooked, kernels stripped from cob
1 red sheppard pepper, or other sweet red pepper, chopped
1 small tomato (my tomato was HUGE, so I used half), chopped
19 oz. tin romano beans, rinsed and drained
generous handful fresh cilantro, or generous shake if dried
2 tsp, chilli powder
4 cups vegetable stock
salt, to taste
Begin by heating the canola oil over medium heat in a large saucepan. Add the onion and garlic and cook, covered, for a couple minutes, until onion begins to become translucent, stirring occasionally.
Add the jalapenos and cook for a minute more, followed by the corn, red pepper, and tomato.
Tip the beans into the saucepan and cook for a further two minutes, adding cilantro, chilli powder, and salt and stirring well to combine.
Add hot stock one cup at a time, and bring to the boil. Reduce heat and simmer for at least 20 minutes to allow the flavours to mature.
Adjust seasonings to taste, serve, and enjoy.