Quick & Easy
Chilli bean soup
Ready-made pasta sauce makes a great base for this super-quick and easy chilli bean soup. Add soured cream, grated cheese and tortilla chips for a real feast.
Ingredients:
- 350–400g jar tomato and chilli pasta sauce
- 2 x 400g tins black beans, red kidney beans, or other tinned beans, drained and rinsed
- 500ml/18fl oz vegetable or chicken stock, made with 1 stock cube
- salt and freshly ground black pepper
- for the toppings
- 50g/1¾oz cheddar, coarsely grated
- 100g/3½oz soured cream or greek yoghurt
- 2–3 handfuls tortilla chips (around 80g/2¾oz)
Directions:
- Put the pasta sauce and beans into a large saucepan. Stir in the stock, bring to a gentle simmer and cook for 5 minutes, stirring regularly.
- Season with salt and pepper, to taste, and ladle into bowls. Top with grated cheese, soured cream or yoghurt, and tortilla chips.