Mexican bean soup


Warm yourself up with this easy soup recipe.


Serves 2

  • 1 small red onion, chopped
  • 1 clove of garlic, crushed
  • 1tbsp olive oil
  • 200g red kidney beans
  • 1/2 tsp chilli powder
  • 400g can of chopped tomatoes
  • 1tsp oregano
  • 1 vegetable stock cube

Heat the oil in a saucepan and cook the onion and garlic for five minutes.

Open the can of beans and drain. Rinse the beans under cold water. Add the beans to the pan with the chilli powder, chopped tomatoes and oregano. Stir.

Crumble a stock cube into a measuring jug and add 150ml boiling water. Stir and add to the pan. Bring the soup to the boil and then turn down the heat and simmer. Put the lid on and cook for 10 minutes.

Ladle the soup into bowls and serve.


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