Spicy kidney bean soup

Name: Spicy kidney bean soup
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 400 g or 1 tin red kidney beans; 2 tsp olive oil; 1 finely chopped garlic; 1/4 cup chopped spring onion; 1 cup blanched chopped tomatoes; 1 1/2 tsp chilli flakes; 1 tsp oregano; 1 tbsp ketchup; 3 cups vegetable stock; to taste salt

manx mummy @cook_5531537

A spicy tasty dish that is nice on a cold day or if you like soup with a kick, I like to serve it with toasted tortilla wraps.

manx mummy @cook_5531537

A spicy tasty dish that is nice on a cold day or if you like soup with a kick, I like to serve it with toasted tortilla wraps.

Saved

Ingredients

60 mins

4 servings

400 gor 1 tin red kidney beans
2 tspolive oil
1finely chopped garlic
1/4 cupchopped spring onion
1 cupblanched chopped tomatoes
1 1/2 tspchilli flakes
1 tsporegano
1 tbspketchup
3 cupsvegetable stock
to tastesalt

Saved

Steps

60 mins

1

Heat the oil in a pan on med-low heat, add garlic and spring onion cook for 1 minute.
2

Add the tomatoes, chilli flakes, oregano and ketchup mix together well and cook for 2-3 minutes stir and slightly mash the tomatoes.
3

Add the kidney beans (after they have been washed) vegetable stock and salt to taste, place the lid on the pan and turn down the heat to low cook for 1 hour, stiring occasionally. (You can cook for 30 mins if you want it to be quicker).