Prep Time:5 mins
Allergens
Three bean and tomato soup
Cooking Time:30 mins
Serves:4 Adults
Cost:Low
A tasty soup packed full of flavour and easy to make.
Ingredients
- 1 tablespoon of olive oil
- 1 medium onion
- 2 cloves of garlic
- 1 green pepper
- 1 x 400g / 9 oz. tin of chickpeas
- 1 x 200g / 7 oz. tin of red kidney beans
- 1 x 200g / 7 oz. tin of butter beans
- 1 x 400g / 9 oz. tin of tomatoes
- 200ml / 7 fl oz. of low salt vegetable stock
- 60g / 2 oz. of tomato salsa
- 1 teaspoon chilli powder
- ¼ teaspoon ground cumin
- Black pepper to taste
Method
- Heat the oil in a large saucepan at medium heat
- Chop the onion, garlic and green pepper and wash the beans
- Add the onion and green pepper to the saucepan and cook for 7 to 9 minutes, until soft
- Add the garlic and cook for 1 minute
- Add the remaining ingredients and bring to the boil. Reduce the heat, cover with a lid and simmer for 15 to 20 minutes
What you will need
- Chopping board
- Chopping knife
- Saucepan
- Sieve
Serving suggestions
Serve with crusty wholemeal bread.
"Try adding some fresh chilli for an extra kick"
