Red pepper & kidney bean soup (dairy free)
This vegetable packed red pepper and kidney bean soup is an easy dairy free lunch idea for the whole family.
Ingredients
- Rapeseed or olive oil, for frying
- 2 red peppers, deseeded and chopped
- 1 onion, skin removed and chopped
- 4 rashers of unsmoked bacon, chopped into small pieces
- 900 ml low salt vegetable stock, e.g. by Kallo (always check ingredients for allergens)
- 400 g tin kidney beans, drained and rinsed (choose a tin with no added salt)
- 400 g tin chopped tomatoes
- 1 tsp paprika
- 1 bay leaf
Instructions
- Heat the oil in a large saucepan.
- Add the chopped onion, peppers and bacon. Fry on a medium heat for 5 minutes, until the vegetables begin to soften.
- While the vegetables and bacon are cooking, make up your stock according to the packet instructions.
- Then add the stock, chopped tomatoes, kidney beans, paprika and bay leaf to the pan.
- Bring it to the boil. Reduce the heat and simmer for around 30 minutes.
- Remove the bay leaf from the pan. Then liquidise everything else using a food processor or stick blender.
Notes
- If you or your child has an allergy, always double check that the recipe and all of the components are suitable. This includes checking ‘may contain’ statements on each ingredient and making your own assessment of risk based on personal circumstances.
- Any leftovers can be frozen for use at a later date.