Spicy chilli bean soup
There's minimal prep time to make this hearty bean soup, which works just as well as an easy dinner or packed in a flask for lunch
- Serves: 4 persons
- 1tbsp olive oil
- 1large onion, finely chopped
- 1garlic clove, crushed
- 1tbsp tomato purée
- 1tsp mild chilli powder
- ½tsp ground cumin
- 400g can chopped tomatoes
- 500ml vegetable stock
- 400g can mixed beans, drained and rinsed
- 1red pepper, cut into chunky dice
- tortilla chips, to serve
- 4limes wedges, to serve
Step 1Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender. Add the garlic and tomato purée, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another 1 min.
Step 2Tip in the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10-15 mins, uncovered. Season, then whizz using a hand blender until smooth. Add the beans and red pepper, and cook for another 15 mins until the pepper is tender.
Step 3Serve in bowls topped with a small pile of tortilla chips and a lime wedge.