< Mexican bean soup

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Yield: Serves 6

Time: 30 mins

Notes: Serve with corriander, sour cream/creme fresch, nachos/tortilla chips, avo. Freezes well

Ingredients

• 1 tablespoon olive oil
• 2 onions chopped
• 2 cloves garlic minced
• 3 cans 400g cans mixed beans
• 600 ml (2 ½ cups) vegetable stock/broth
• 1 400 g can of chopped tomatoes
• 1 red pepper chopped
• 6 tablespoon canned or frozen sweetcorn
• 1 tablespoon tomato paste/puree
• 2 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon dried chilli flakes or to taste
• Salt and pepper

Method

• Heat the oil in a large pot over medium-high heat, then add the onion and cook, stirring often for 3 minutes, or until the onions are translucent but not browned.
• Add the garlic and cook for a further minute.
• Stir in the beans, stock, chopped tomatoes, bell pepper, corn, tomato paste, cumin, paprika, oregano and chilli powder.
• Bring to the boil then reduce the heat and simmer for 12 minutes, stirring occasionally. Taste and season with salt and pepper.