Wheat Free Diets; Gluten Free; Casein Free; Best Vegan & Vegetarian Spicy Bean Soup Recipe

Gluten Free, Casein Free, Vegan, Vegetarian and Fine For Coeliacs - What More Do You Want From A Recipe?

This is a lovely soup with a ‘kick’ to it. It is Gluten and Casein Free. This means that it is suitable for Celiacs and people with autism that have this specialist diet. As a bonus, both vegetarian’s and vegans can devour this tasty dish!

This soup is filling, nutritious and can be eaten as a main meal served with fresh gluten free bread. In fact, it is versatile to eat at any time of the day and can be kept, refrigerated up to a week, provided it is warmed up to boiling point. It cans be, therefore, dipped into whenever you get those hunger pangs. In fact, the longer the soup is left, the tastier it is. If the soup becomes thick, don’t be worried to add water. This doesn’t seem to affect the taste.

This really is the best vegetable stock cube I have come across.  Strongly recommended!
This really is the best vegetable stock cube I have come across. Strongly recommended!
Lazy chilli in a jar. Why make life harder?
Lazy chilli in a jar. Why make life harder?

Ingredients

 

The soup produces a massive pan which you could probably get 12 servings from – be warned!  Have the BIG pan ready!

 

3 Cans of Kidney Beans in Salt Water (400g cans) - drained

3 Cans of Butter Beans in Salt Water (400g cans) – drained

7 Gluten Free and Monosodium Glutamate Free Vegetable Stock Cubes (Kallo ‘Just Boullion’ are recommended, but please check ingredients list from your chosen cubes).

1/3rd of Tomato Puree Tube

1 Teaspoon of ‘Lazy Red Chilli’ (for medium hotness) or cut up a red fresh chilli to the similar quantity as the 1 teaspoon.  Please adjust to preferred taste.

1 Medium Onion, sliced.

6 Carrots, sliced.

6 Pints of water

Add the cold water, stock cubes, tomato puree and chilli to the pan. Cover and bring to the boil whilst adding 2 cans of drained kidney beans and 2 cans of butter beans. Now add the other vegetables, cover with lid and simmer for 50 minutes. Blend to puree, keep simmering and finally add remainder one can of kidney beans and butter beans. Cook for a further ten minutes. Serve or leave to cool. Drain excess fluid to a preferred consistancy. Once cooled, transfer to the fridge. Remember to ensure that the soup is piping hot, once reheated.

TIP: You can freeze this soup too!

 

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