Mexican Bean Soup

Serve: 4 - 6
Time: 25 minutes

Ingredients:

• 30 ml olive oil
• 1 onion, chopped
• 1 red chilli, chopped
• 2 garlic cloves, crushed
• 2 celery sticks, chopped
• 2 carrots, diced
• 2 x 400 g tins Mexican-style tomatoes
• 500 ml chicken stock
• 2 x 400 g tins white beans
• wholewheat bread, to serve
• handful coriander, chopped

Method:

1. Heat the oil on medium-high and sautè the onion, chilli and garlic.
2. Add the celery and carrots and fry for 5 minutes. Add the tomatoes and squash fine with a fork.
3. Add the stock and beans. Season and bring to a boil. Lower the heat and simmer for 10 minutes.
4. Serve the soup with toasted bread and coriander.

Credit: Your family