Chili Con Carne Soup - cooking recipe

Ingredients

1 onion, finely chopped
250 g extra lean ground beef
1 teaspoon garlic, minced
2 teaspoons paprika
2 teaspoons ground cumin
425 g crushed tomatoes
5 cups beef stock
440 g red kidney beans, rinsed and drained
2 tablespoons reduced-fat cheddar cheese, grated
1 tablespoon fresh parsley leaves, chopped

Preparation

Coat a pan with cooking spray, saute onion until it is softened.
Stir in the beef mince and brown, Add the garlic, paprika and cumin, cooking for 1 minute.
Stir in the crushed tomatoes and stock, cover and simmer for 30 minutes.
Add the kidney beans and warm through.
Scatter with the grated cheese and parsley before serving.