Mexican Bean Soup Recipe

This soup is quite hearty and seems like it's been lovingly cooked all day (it's quick though!). Very warming and satisfying and a great crowd-pleaser. Please note: you will need a food processor for this soup.

Serves 4

2 onions, finely chopped
Canola oil
3 tsp minced garlic
3 tsp chili powder
2 tins kidney beans (425g each)
1 tin kidney beans (425g) pureed in a food processor
1 tsp ground cumin
400ml vegan beef stock (I use Massel brand)
Salsa

1. In a large pot over medium heat, cook onions in a little oil for 5 minutes. Stir in garlic and chili powder and cook for a further 1 minute.

2. Add whole beans, pureed beans, cumin, and beef stock. Stir well.

3. Bring to the boil, then reduce heat and simmer for 10 minutes. Serve into bowls and top with a generous dollop of salsa.

Happy eating! :)