4. Chilli Concane Soup
This is a chili concane soup only without the meat. Beef mince is a little strange in soup often, so instead, you’re going to rely on something that will be high in kidney beans, and chili powder. Add in a little tomato puree, some chopped tomato, some grated carrot, and potentially some bits of bacon if you want to give it a slightly meatier taste. This one goes especially well with a beef stock. Other optional ingredients include sweetcorn and oil.
The great thing about using stock to make your soups is that this will often be a happy by-product of whatever else you’re cooking as normal. In this case, you might find that when making a chili concane, you are left with some juices – maybe there’s too much oil and meaty sauce? In this case, you can simply siphon it off and then use that stock as a base to make this very tasty and warming soup!
Don’t go crazy with the chili powder though – that’s a common mistake! If you want to add to the tasty factor, then why not grate some flakes of cheddar on top?