Bean soup with jalapeno salsa


1 red onion (diced)

2 carrots (medium dice)

2 stick celery (diced)

3 cloves garlic (chopped) 

½ red chilli (chopped)

3 bay leaves

2 tbsp dried oregano

Small bunch thyme

2 peppers

680g passata

680g water

400g tin cannellini beans

400g tin borlotti beans

3 fresh tomatoes (roughly cut)



jalapeno salsa

105 g cucumber

14g Coriander

14g Mint

70g jalapeno

3 anchovy fillets

Juice of 1 lemon

Juice of 1 lime



  1. Heat 2 tbsp rapeseed oil in a saucepan. Add the onions, celery, carrots and fry for 2 minutes then add the garlic and chilli. Fry for 3 minutes then add the peppers.
  2. Add the bay leaves, thyme and oregano. Let fry for 2 minutes then add in the passata.
  3. Add the beans and fresh tomatoes. Season with salt and pepper and let cook for 15 minutes.
  4. Check for seasoning then add the spinach just as your serving.

For the salsa

  1. Chop the mint and coriander and place in a bowl.
  2. Cut the cucumber into small dice and add to the bowl.
  3. Roughly chop the jalapeno and chop the anchovy fillets then add to the bowl.
  4. Squeeze the juice from the lemon and lime then pour into the mixing bowl.
  5. Mix well and serve with the bean soup

Don't forget to crush some tortilla chips over the soup! gives it an amazing crunch! Enjoy :)


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