I got an idea from my Friend Rex, who was telling me about a great Chilli Bean Soup he has been making. He is going to give me the recipe.
Meanwhile I decided, I would borrow this idea and make up a soup from my Pantry and Fridge
I had some Leftover Meat sauce and a tin of Black Beans,
I can make Chilli soup from this.
It was really good.
When you are eating chili and you need to blow your nose, there is a nice after burn… but the food is not searingly hot I think you have the spice mix, just right.
If you go across to Gillis Net Diary I have calculated the calories. Filling, healthy and Lo-Cal
So here we go
1 tablespoon Olive oil
1 Med Onion finely chopped
Sea Salt and freshly ground black pepper
2 cloves Garlic finely chopped
1 med Carrot chopped into cubes
1 stalk Celery chopped
180 Meat sauce
1 can Cherry Tomatoes.
1 can Black beans drained and rinsed
1 tablespoon Sugar
1/2 teaspoon Chili powder
1/2 teaspoon Celery salt
1/2 teaspoon Cumin
1 tablespoon Oregano
2 tablespoons lime juice
2 tablespoons chopped parsley
Heat the olive oil in a pot
Season with Sea Salt and freshly ground black pepper and sauté till tender
Add garlic continue to cook another 3-4 minutes
Add carrots, celery and Black beans
Season with the spices
Chili Powder. Celery salt. Cumin and Oregano
Gently cook about 5 minutes to cook out the raw taste of the spices.
Add to pot
Place the tomatoes in the blender, just a quick whiz just to break it down
Into the pot
Bring to the boil and simmer for about 30 – 40 minutes
You need the carrots to be tender
Taste and adjust the seasoning it will probably need a little more salt
Just before you serve Add lime juice and Parsley