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.
