Chilli bean soup

Serves: 4
Calories/serving: 163
WWpoints per serving: 3

2.7G FAT
PREPARATION TIME: 10 MINUTES
COOKING TIME: 25 MINUTES

  • 1 medium red onion, finely chopped
  • 1 small red chilli, sliced
  • 1 X225g can chickpeas, drained and rinsed
  • 1 X225g can red kidney beans, drained and rinsed
  • 1 large can chopped tomatoes
  • 600ml (1 pint) vegetable stock
  • 1 tablespoons tomato puree
  • 2 teaspoons chopped fresh oregano
  • salt and freshly ground black pepper

1. Preheat a non-stick wok or frying pan. Add the onion and chilli and dry-fry for 4-5 minutes.
Transfer to a saucepan and add the remaining ingredients.
2. Simmer gently for 20 minutes. Season to taste with salt and pepper before serving.

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