Spicy Chilli Bean Soup

Spicy Chilli Bean Soup

6oz kidney beans, canned and drained 
400 g can chopped tomatoes
1 onion, chopped
1 clove garlic, crushed
2 teaspoons olive oil or frylight
2 stalks of celery, chopped
2 carrots, chopped
1 red pepper, chopped
1 teaspoon chili powder (or to taste)
1 teaspoon oregano
salt and pepper
1 1/2 pints chicken stock
4 tablespoons plain yoghurt
Freshly chopped parsley

Heat the olive oil in a large saucepan and add all the vegetables. Stir to combine, pop on the lid and allow to 'sweat' for about 10 minutes, stirring occasionally

Add the kidney beans, chopped tomatoes, chili powder, oregano and chicken stock. Bring to the boil, cover and simmer for about 25 minutes

Remove from the heat and blend with a hand-held blender. Add more stock or a little water if it looks too thick

Check the seasoning and serve with a tablespoon of plain yoghurt swirled in the top and a little chopped parsley.