Bean and Chilli Soup (Vegan/Gluten Free)

It’s absolutely freezing outside and as it is my day off work I’ve had more time to make a lovely warming lunch. It’s getting close to payday so the cupboards are a bit bare. A storecupboard ingredient recipe was called for and after a quick rummage I came up with this:


Bean and Chilli Soup


Now there isn’t a very good recipe for this as it was just a case of chucking everything in a pan and leaving it to cook for 30 minutes or so. But I’ll do my best to tell you how I made it!

Bean and Chilli Soup (Vegan/Gluten Free)


  • 1 tin of chopped tomatoes
  • 1 tin of red kidney beans
  • 1 tin of pinto beans
  • 1 red pepper
  • 1 carrot
  • curly kale (a couple of handfuls)
  • chopped red cabbage (a couple of handfuls)
  • 1 tsp chilli powder
  • 2 tsp mixed herbs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 vegetable stock cubes


  1. chop and wash all the vegetables
  2. rinse the two tins of beans
  3. add all the ingredients to a pan with enough water to make it soup-like (use your own judgement here – you can always add more later)
  4. cook for about 30 minutes or until everything is cooked through
  5. sprinkle with any garnish you like (I used some nutritional yeast) and enjoy!

2 thoughts on “Bean and Chilli Soup (Vegan/Gluten Free)

  1. Hey there. Thank you for posting. Was the cube you used marked as gluten-free? They usually aren’t and was hoping you had a brand name. Thank you. Keep blogging.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s