Hearty bean soup recipe

by Kate Thompson on Wednesday, 21 September 2011

Serves 4
Easy/Prepare ahead

1 tbsp olive oil
1 onion, sliced
1tsp cumin seeds
pinch of chilli flakes
1 red pepper, deseeded and cut into pieces
600g can chopped tomatoes
500ml (18fl oz) hot vegetable stock
410g can mixed beans in brine, drained and rinsed
198g can of sweetcorn, drained
handful fresh coriander, chopped

TO SERVE

150g pot 2% fat Greek yogurt
red onion, chopped
avocado, chopped

1  Heat the oil in a large saucepan, add the onion, cumin and chilli falkes and fry for 30 seconds until aromatic.  Add the pepper and gently cook for 2 minutes.
2  Pour in the tomatoes and stock, bring to the boil, then simmerfor 5 minutes.  Stir in the beans and sweetcorn, and simmer for a further 5 minutes.  Season to taste.  Stir through most of the coriander and serve with a dollop of yogurt, some chopped red onion, avocado and the remaining coriander.

Per serving 288 calories, 12g fat (3g saturated), 33g carbohydrate

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