Red Bean and Pepper Soup

fast.cook's picture

Jan. 03, 2012


Red kidney beans 100 Gram (small)
White stock/Water and chicken stock cube 1 cube
Salt To Taste
Black pepper To Taste , freshly ground
Streaky bacon rashers 2 , unsmoked, rinded and chopped
Onion 1 Small , peeled and coarsely chopped
Red peppers 2 , cored, seeded and chopped
Tomatoes 4 , skinned and quartered
Bay leaf 1



1) In a bowl, place the beans.

2) In a saucepan, pour half of the stock or water to the boil.

3) Stream the stock over the beans to cover and allow to soak for 1 hour.


4) In a cooker, heat and gently saute the bacon in its own fat.

5) Stir in little more fat if needed and add onion and peppers, without colouring.

6) Mix in the tomatoes, beans with their soaking liquid, the remaining stock or water and stock cube, seasoning and bay leaf.

7) Put the lid on the cooker, heat to high pressure and cook for 10 minutes.

8) Lower the pressure slowly.

9) Discard the bay leaf.

10) Using a hand blender, blend the soup or press through a sieve.


11) Heat the soup in the open cooker.

12) Check and adjust the seasoning if needed.


13) Garnish with reserved chopped parsley if desired and serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 228Calories from Fat 55

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 556 mg23.17%

Total Carbohydrates 27 g9%

Dietary Fiber 7 g28%

Sugars 7 g

Protein 17 g34%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet