There are some months where the month itself seems to be just endless. And yet, wages aren’t. Or is that just me? Because January is such a month – in part because my work pays me in mid-December, instead of towards the end so it is quite literally extra-long from a financial sense.
So… I have an endless month. Not-so-endless cash. And a strong desire to still eat food that tastes good and isn’t awful for my body.
Enter… soup. Soup can be stretched out pretty easily with extra stock (or just plain water) and some spices. Chilli, when made without meat, is wonderfully versatile, allowing one to chuck in pretty much whatever is around. You see where this is going, don’t you?
Two Bean Chilli + Tomato Paste = Two Bean Chilli Soup!
That’s basically what I did – I took half a batch of my Two Bean Chilli and needed to turn it into four meals (from two), to feed myself at work for most of the week. I was thinking about those expensive pots of fresh, pre-made soup you can buy from the supermarket. I’m sure I’ve seen something along the lines of “Mexican Bean Soup” or similar – in fact, I think I’ve bought it before for at least £2 a pot.
So – two portions of vegan chilli into four bowls of vegan chilli soup? Without becoming a magician?
It actually wasn’t that tricky. First of all – pop your existing chilli in a large saucepan and bring to a gentle simmer. Taste it. Add in about 60g of tomato paste, three cups of water (about 720ml), a tablespoon of Worcestershire sauce and a teaspoon of chilli powder. Season and bring it back to a simmer. Taste it again – add more chilli powder or smoked paprika to taste.
That’s it. Seriously – you just created a healthy, two bean chilli soup in under five minutes.
It’s barely a recipe, but when I mentioned my trick to a few others, they remarked it was quite handy so, here it is! A handy tip for easy, thrifty work lunches.
Two Bean Chilli Soup (Vegan)
Luci Rebecca, Made by Luci
- Cook: 5 minutes
- Total: 5 minutes
- Serves 4
- Calories 133
- 1/2 batch Two Bean Chilli
- 60g tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp chilli powder
- salt & pepper
- Put the chilli in a large saucepan and bring to a gentle simmer.
- Taste it. Add in about 60g of tomato paste, three cups of water, a tablespoon of Worcestershire sauce and a teaspoon of chilli powder.
- Season and bring it back to a simmer.
- Taste it again - add more chilli powder or smoked paprika to taste.
- Divide into tupperware and sit down with a cup of coffee, feeling a little smug (optional)