Chilli Chicken Soup
|Red kidney beans||4 Ounce (125 Gram)|
|Haricot beans||3 Ounce (90 Gram)|
|Butter||2 Ounce (60 Gram)|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Boneless chicken thighs||4 , skinned and chopped|
|Chicken stock||20 Fluid Ounce (625 Milliliter/2.5 Cups)|
|Canned chopped tomatoes||14 Ounce (1 Can 397 Gram)|
|Chili powder||2 Teaspoon|
|Tomato puree||2 Tablespoon (Paste)|
|Worcestershire sauce||1 Tablespoon|
|Celery stick||3 , sliced|
|Turnip/Swede||8 Ounce, diced (250 Gram)|
|Courgettes||2 , sliced (Zucchini)|
|Chopped parsley||1 Tablespoon|
1. Soak the kidney beans and haricot beans in cold water overnight. Drain.
2. Put the soaked beans in a large pan, cover with water and bring to the boil. Boil steadily for 10 minutes, then lower the heat, cover and simmer for 1 hour; top up with more boiling water as necessary. Drain and set aside.
3. Melt the butter in a large pan. Add the onion, garlic and chicken and saute for 5 minutes. Add the bouquet garni, stock, tomatoes, chilli powder, tomato puree (paste), Worcester sauce, and vegetables. Stir well and bring to the boil. Cover and simmer for 25 minutes, until the vegetables are tender.
4. Discard the bouquet garni. Stir the parsley and beans into the soup, reheat and season with salt and pepper to taste.