Tex Mex Chilli Bean Soup - cooking recipe

Ingredients

1 large onion, diced
2 stalks celery, chopped
1 large red pepper, diced
2 garlic cloves, crushed
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon oregano
1/2 teaspoon chili powder
2 pints boiling vegetable stock
4 tablespoons tomato puree
400 g red kidney beans
340 g sweetcorn, niblets

Preparation

Heat oil, add onion and cook for 5 minutes.
Add celery, pepper and garlic, cook for a further 5 minutes.
Add herbs, spices and stock, tomato puree and tomatoes.
Bring to the boil and simmer for 15 minutes.
Add kidney beans and sweetcorn, and simmer for 10 minutes.