EASY MEXICAN BEAN SOUP

INGREDIENTS 

• 1 tablespoon olive oil
• 2 onions chopped
• 2 cloves garlic minced
• 2 cans 400g/15oz cans mixed beans, rinsed and drained (or 450g Birds Eye frozen Mexican bean mix)
• 600 ml (2 ½ cups) vegetable stock/broth
• 400 g (15 oz) can of chopped tomatoes
• 1 red bell pepper chopped
• 6 tablespoon canned or frozen sweetcorn
• 1 tablespoon tomato paste/puree
• 2 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon dried chilli flakes or to taste
• Salt and pepper

TO SERVE (OPTIONAL)

• Coriander/cilantro
• Lime wedges
• Tortillas
• Avocado sliced
• Dried chilli flakes

INSTRUCTIONS 

1. Heat the oil in a large pot over medium-high heat, then add the onion and cook, stirring often for 3 minutes, or until the onions are translucent but not browned.
2. Add the garlic and cook for a further minute.
3. Stir in the beans, stock, chopped tomatoes, bell pepper, corn, tomato paste, cumin, paprika, oregano and chilli powder.
4. Bring to the boil then reduce the heat and simmer for 12 minutes, stirring occasionally. Taste and season with salt and pepper.
5. Serve in bowls, optionally topped with coriander/cilantro, lime wedges, avocado and chilli flakes.