Chilli Bean Soup

Charmaine Lu -
  • 1 tbsp olive oil
  • 1 chopped onion
  • 1 crushed garlic clove
  • 1 tbsp tomato paste
  • 1 tsp mild chilli powder
  • ½ tsp cumin
  • 400g tin of chopped tomatoes
  • 500ml veg stock
  • 400g tin of mixed beans, drained
  • 1 red capsicum, diced
  • Tortilla chips, to serve
  • Fry the onion in a deep saucepan in the oil until tender, then stir in the tomato paste and garlic, followed by the spices and some seasoning. Cook for 3 mins.
  • Add the chopped tomatoes, half a can of water and the stock to the pan. Simmer for 15 mins, uncovered, until thick and saucy, then whizz until smooth with a hand blender. Add the beans and capsicum and cook for 15 mins more. Serve immediately in bowls with tortilla chips on the side.
40 mins
4 serving