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Spicy three bean soup

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Soup
Servings: 4
Author: Becca Heyes


  • 1 tbsp oil
  • 2 bell peppers, diced (I used 1 orange and 1 green)
  • 1 red onion, sliced or diced
  • 4 cloves garlic, minced
  • 3 x 400g tins beans, drained (~ 240g, or ~ 1 1/4 cups, per tin when drained) - I used kidney beans, black beans and chickpeas
  • 60 g hot peppadew piquante peppers, drained (~ 1/3 of a 400g jar, or ~ 2/3 cup)
  • 1 1/2 tsp smoked paprika
  • 1/4 tsp crushed chilli flakes
  • Salt
  • Black pepper
  • 500 ml vegetable stock (~ 2 cups)
  • Fresh parsley, to serve


  • Heat the oil in a large saucepan, and add the peppers, red onion and garlic. Cook for a few minutes over a medium heat, until the vegetables are fairly soft. Add the three drained tins of beans, the chopped peppadews, smoked paprika, and crushed chilli flakes, and season generously. Pour over the vegetable stock, and bring to a gentle simmer. Allow to cook for 10 minutes, or until you’re ready to eat. Serve topped with plenty of fresh parsley.