Chilli Bean Soup

Chilli Bean Soup

Serves 4

No Count recipe

Full Choice 1 pt per serving

1 medium red onion, finely chopped

1 small red chilli, sliced

1 x 225g can chickpeas, drained & rinsed

1 x 225g kidney beans, drained & rinsed

1 x 400g can chopped tomatoes

600ml veg stock

1 tbsp tomato puree

2 tsp chopped fresh oregano (1tsp dried)

salt & pepper

Preheat a nonstick pan or wok.

Dry fry the onion and chilli for 4-5 mins.  Transfer to a saucepan and add the remaining ingredients.  Simmer gently for 20 mins.

Season to taste and serve.