Spicy chilli bean soup

Ingredients

1 tbsp olive oil

1 large onion, finely chopped

1 garlic clove, crushed

1 tbsp tomato purée

1 tsp mild chilli powder

½ tsp ground cumin

400g can chopped tomatoes

500ml vegetable stock

400g can mixed beans, drained and rinsed

1 red pepper, cut into chunky dice

tortilla chips, to serve

4 limeswedges, to serve

Method

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.

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.

Serve in bowls topped with a small pile of tortilla chips and a lime wedge.

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