There’s minimal prep time to make this hearty bean soup, which works just as well as an easy dinner or packed in a flask for lunch
Prep:10 mins
Serves 4
1 tbsp olive oil1 large onion, finely chopped1 garlic clove, crushed1 tbsp tomato purée1 tsp mild chilli powder½ tsp ground cumin400g can chopped tomatoes500ml vegetable stock400g can mixed beans, drained and rinsed1 red pepper, cut into chunky dicetortilla chips, to serve4 limes wedges, to serve
STEP 1Heat 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.STEP 2Tip 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.STEP 3Serve in bowls topped with a small pile of tortilla chips and a lime wedge.
