Suma sweetcorn now back in stock!
December 2, 2016 – 3:55 pm | Comments Off on Suma sweetcorn now back in stock!

We know you’ve been having a tough time of it recently. Life without sweetcorn can be pretty hard going.
But now you can breathe a sigh of relief, because we’re pleased to say our delicious Suma …

Read the full story »
Brand

The Suma range of food and household products. Our products are sourced ethically, with the environment in mind.

Recipes

Delicious vegetarian recipes created in our very own Suma canteen. Healthy meals, and a healthy amount of cakes too.

Ethics

Environmental issues, sustainable business practices, climate change, recycling, green living and more.

News

New developments and activities at Suma, press releases, and updates we think you’ll be interested in.

Cooperation

Suma is the uk’s largest workers’ cooperative. We operate equal pay and are democratically run by our members.

Home » Gluten Free, Main Dishes, Recipes, Vegan

Suma Spicy Winter Vegetarian Bean Soup Recipe

Submitted by on January 7, 2010 – 3:16 pmOne Comment

spicy_soupSpicy Suma Soup – From Rowena – Suma Canteen Coordinator

This is a warming, chunky soup full of wonderful aromas. You can easily bulk it out with some diced courgettes and aubergines if they are hanging around in your fridge.

Ingredients
1 medium onion chopped
1 tablespoon Suma Olive Oil and some extra for serving – GT018
1 large carrot finely chopped
1 red pepper chopped
2 tins Suma Chopped tomatoes – LJ080
1 tin Suma Aduki Fairly traded beans – VF730
½ teaspoon Chilli Powder – HE371
1 teaspoon Turmeric – HE394
1 teaspoon Paprika – HE386
¼ teaspoon Cinnamon – HE166
¼ teaspoon Black Pepper ground – HE163
1 heaped teaspoon vegetable stock powder

Method
Heat 1 tablespoon of the oil in a large saucepan and add the chopped onion. Gently cook the onion for 15 minutes until translucent and the sugars in the onion have been released. Add the carrots, cook for a further 5 minutes and then add the red pepper and cook for 5 minutes more.
Now put all the spices into the pan, gently cook for one minute before adding the tomatoes and stock powder. Cover with a lid and cook gently for a further 15 – 20 minutes. Add the drained beans and heat through for a few minutes. Allow to cool slightly before serving, swirl a little more oil into each bowl, the aromas of the warming spices and oil together will conjure up a Moroccan evening in the Medina in Marrakesh.

Print Friendly

One Comment »

  • Mark Leather says:

    Well done Rowena, a fantastic soup for this cold winter we’ve had this year, thoroughly enjoyed it ….. Is it just sheer coincidence ….. & has anyone else noticed how cold its got since Suma starting stocking Frozen Goods ? You’re not leaving those Freezer doors open in Elland are you?

Leave a comment!

Add your comment below, or trackback from your own site. You can also subscribe to these comments via RSS.

Be nice. Keep it clean. Stay on topic. No spam.

You can use these tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar.