This warming red pepper and potato soup with bean ‘meat’balls is perfect for the winter season when all you seem to fancy is tons of soup. The bean ‘meat’ balls are a nice extra and are great to add if you want something more filling. I even reckon you could make the ‘meat’balls in advance and freeze them either rolled into balls in there raw state, or after rolling into balls, fry and brown them and pop them in the freezer until needed and then just cooked through in the oven or on the stove.

Red Pepper and Potato Soup with Bean ‘Meat’balls

Prep Time: 30 minutes

Cook Time: 45 minutes

Yield: 4 large servings

Calories per serving: With bean balls: 321 Without bean balls:144

Red Pepper and Potato Soup with Bean ‘Meat’balls


  • 500g Red kidney beans (or 2 cans), mashed
  • 2 level tablespoons chopped fresh basil
  • 2 tablespoons chopped sundried tomatoes
  • 4 tablespoons of flour (this can be gluten-free)
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 large potato, cubed
  • 1 red pepper, deseeded and chopped
  • 2 level teaspoons smoked paprika
  • 400g chopped canned tomatoes (or 1 can)


  1. Heat 4 teaspoons of oil in a large saucepan, add the onion and cook until they are soft (about 10 mins on a low heat). While this is cooking chop the potato into rough cubes and deseed and chop the pepper. Add these to the onions when they are ready. Cook over a low heat for about 8 minutes, stirring every now and then.
  2. Stir in the smoked paprika and cook for another minute to let the paprika toast and release its flavour. Add the chopped tomatoes and then fill up the can with water (so you don't waste any juice, this should be around 400ml) and then add this to the soup as well. Bring to the boil, cover with a lid, sitting it slightly askew to let steam out and let it simmer for 15 minutes.
  3. Put this aside and wait for it to cool.
  4. While this is cooling... drain and wash the canned beans and mash with a fork or a potato masher and add the chopped basil, sundried tomatoes, flour and season with a little salt (remember the tomatoes are quiet salty already) and pepper. Mix thoroughly and roll into approximately 30 little bite size balls. Set these aside for later.
  5. When the soup has cooled purée it in a blender or food processor until smooth. Put it back in the pan and put on a low heat to warm it through.
  6. In a non-stick frying pan heat 2 teaspoons of oil and brown the balls all the way around. This may take about 10 minutes.
  7. When the soup is warmed through ladle into soup bowls and place the browned beanballs on top.


Store in an airtight container in the fridge for a few days or you can freeze it for a few months. Store and freeze the bean balls separately so they stay crisp and reheat to serve.

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