Tex-Mex Soup

Tex-Mex Soup 

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Serves 4

Points per serving: 1½ for full choice

2 tsp oil

2 garlic cloves, shopped

1 red or ordinary onion, chopped

1 fresh red chilli, deseeded and chopped

1 x 420g can tomatoes

900ml veg stock

1 tbsp tomato puree

120g canned red kidney beans, rinsed and drained

120g canned or frozen sweetcorn

1 tbsp chopped fresh coriander or parsley

salt & pepper

Heat oil in a large pan and saute the garlic & onion for about 3 mins until softened.  Add the chilli and tomatoes and bring to the boil.

Pour in the stock and add the tomato puree, kidney beans and sweetcorn.  Heat and simmer uncovered for 15 - 20 mins.

Add the coriander or parsley and season.  Serve.

Tip: Use ½ tsp chilli flakes or powder instead of the fresh chilli