Spicy chilli bean soup

Dinner with 12 ingredients.

Servings: 4

Total time: 50 minutes

Ingredients

• 1 tablespoon olive oil
• 0.5 teaspoon ground cumin
• 400 gram can chopped tomatoes
• 4 limes wedges, to serve
• 500 millilitre vegetable stock
• 1 large onion finely chopped
• 400 gram can mixed beans drained and rinsed
• 1 red pepper cut into chunky dice
• tortilla chips to serve
• 1 teaspoon mild chilli powder
• 1 garlic clove crushed
• 1 tablespoon tomato purée

Method

1. Heat 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.
2. Tip 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.
3. Serve in bowls topped with a small pile of tortilla chips and a lime wedge.