Chilli bean soup with cornbread

I posted a link to this recipe on HealthNuts a while back, so this is nothing really new. Except last night when I made it again I took pictures!

I'm going to repeat the recipe here as well, just so if when I add new recipes here, they'll all be in the one place.



With many, many, many thanks to taste.com.au (and a few comments by me in italics)...

Ingredients (serves 6)

• 2 tbs olive oil (I just add a small splush)
  
• 1 onion, chopped
• 3 garlic cloves, chopped
• 2 roasted capsicums
• 2 small red chillies, seeded, chopped (I normally add 3)
  
• 900ml vegetable stock
• 700ml tomato passata
• 2 tbs sun-dried tomato paste (or some sut up dried sundried tomatoes)
  
• 415g can red kidney beans, drained, washed
• Sour cream and coriander, to serve

Corn bread

• 150g self-raising flour
• 175g instant polenta
• 100g goat's cheese, crumbled (I use half fetta, half cottage cheese normally)
  
• 310g can creamed corn
• 2 red chillies, seeded, diced
• 1 tbs coriander, chopped
• 1 tbs honey
• 175ml buttermilk
• 50g butter, melted (I skip this, or sometimes add a splash of olive oil instead)
  

Method

1. Heat oil in a large saucepan, add onion and cook for 2-3 minutes over medium heat until soft. Add garlic, capsicum, chilli and cook for 1 minute. Add stock, passata, tomato paste and kidney beans. Stir to combine.
2. Bring to the boil, then reduce heat to a simmer for 25 minutes. Set aside to cool slightly, then blend in batches.
3. Preheat the oven to 180°C.
4. To make the corn bread, sift the flour, polenta and 1 teaspoon of salt in a mixing bowl, add goat's cheese, corn, chilli, coriander, honey, buttermilk and butter, and season with black pepper.
5. Stir to combine and transfer to a greased 20cm spring-form pan. Bake for 30 minutes.
6. Swirl sour cream into soup and garnish with coriander. Serve with corn bread.
7. Go to heaven cos it tastes so damn good!