Roasted Red Pepper and Feta with Black Eyed Beans

 

Crumbled Greek feta cheese adds another dimension to this red pepper soup recipe. Blended with flame-roasted red peppers and seasoned with smoked paprika, a medley of black-eyed, haricot and cannellini beans are then stirred in to provide a final touch to this delicious meal. 

  • Nutritional Information per 100g

    Energy 244kJ/58kcal 
    Protein 2.6g
    Carbohydrate 9.1g
    of which sugars 3.4g
    Fat 1.2g
    of which saturates 0.3g
    Fibre 2.1g
    Sodium 0.18g
    Approx Salt 0.5g

     

    Typical values per 100g

    Ingredients

    Water, Red Peppers (14%), Haricot Beans (6% cooked), Onions, Concentrated Tomato Puree, Flame Roasted Red Peppers (4%), Black Eyed Beans, Carrots, Celery, Cannellini Beans (3% cooked), Tomatoes, Tomato Juice, Garlic Puree, Feta Cheese (1%), Olive Oil, Cornflour, Sea Salt, Sugar, Paprika, Thyme, Oregano, Yeast Extract, Dried Onion, Potato Starch, Celery Seed, Ground Bay, White Pepper, Herb & Spice Extracts. Contains: Milk, Celery.

  • Serving suggestions & tips

    To enhance the gorgeous Greek flavours in our Roasted Red Pepper and Feta with Black Eyed Beans Soup serve with warm pitta bread.

     

    • 3 of your 5-a-day
    • No artificial colours, flavours or preservatives
    • Low Fat (less than 3%)

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