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–+ servings

Spicy Tomato & Pepper Soup

Lunch
Infused with balsamic vinegar and seasoned to taste, this hearty soup offers a delightful balance of tanginess, heat and rich tomato goodness, perfect for these colder winter months!
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Calories225kcal
Carbs27g
Protein9g
Fats9g
For Rest Day
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Performance Benefits

Baked beans contain protein, which is essential for muscle repair, growth, and overall body maintenance. They can be a valuable protein source, especially for those following vegetarian or plant-based diets. The combination of carbohydrates, protein, and fibre in baked beans can provide a sustained release of energy, making them a good option for maintaining energy levels throughout the day. Tomatoes and olive oil contain antioxidants that may help reduce inflammation, aiding in post-exercise recovery.
Health Benefits

The water content from the tomatoes and added water helps in maintaining hydration levels. This soup is also rich in vitamin C from tomatoes and peppers, which contributes to immune function, energy metabolism, and overall wellness. Baked beans are low in saturated fats and cholesterol, making them a heart-healthy food choice. They are a good source of dietary fibre, which promotes digestive health, helps regulate blood sugar levels, and contributes to feelings of fullness.
Expert Tips

Serve alongside some whole grain bread, and add greek yoghurt on top for a bit of extra protein!

Equipment

  • 1 Large Pot
  • 1 Blender

Ingredients

  • 3 Peppers
  • 3 tins Chopped Tomatoes
  • 2 tbsp Olive Oil
  • 200 g Tomato Passata
  • 1 tin Baked Beans
  • 2 tbsp Balsamic Vinegar
  • 2 tsp Paprika
  • 2 tsp Garlic Granules
  • 2 tsp Chilli Flakes
  • 1 tsp Salt
  • 1 tsp Pepper
5 servings

Instructions

  • Chop the peppers into small pieces.
  • In a large pot, heat the olive oil over medium heat.
  • Add the chopped peppers to the pot and sauté them until they begin to soften.
  • Once the peppers have softened, add the chopped tomatoes and passata to the pot.
  • Stir well to combine the ingredients.
  • Add the beans, balsamic vinegar, paprika, salt, pepper, garlic granules and chilli flakes to the pot.
  • Mix everything thoroughly to ensure that the seasonings are evenly distributed.
  • Bring the soup to a gentle boil, then reduce the heat to low.
  • Allow the soup to simmer for about 20-30 minutes, stirring occasionally.
  • If you find the soup too thick for your liking, you can add some water gradually until you reach your desired consistency. Remember to adjust the seasoning if you add more water.
  • Taste the soup and adjust the seasonings according to your preference. You can add more salt, pepper, or chilli flakes if desired.
  • Once the soup has reached your desired consistency and flavour, remove it from the heat.
  • Add to a blender and blitz until smooth. If you prefer a chunky soup, leave this step out!
  • Serve and garnish it with herbs, a drizzle of olive oil, or a dollop of greek yoghurt if desired.

Nutrition

Serving: 574gCalories: 225kcalCarbohydrates: 27gProtein: 9gFat: 9gSaturated Fat: 1.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5.1gSodium: 755mgPotassium: 667mgFiber: 9.5gSugar: 17.5gVitamin A: 448ugVitamin C: 139mgCalcium: 62mgIron: 2.3mg
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