Ingredients
1 small red onion
1 clove of garlic
1 tablespoon of olive oil
200g (7oz) can of red kidney beans
Half a teaspoon of mild chilli powder
400g (14oz) can of chopped tomatoes with herbs
1 vegetable stock cube
Directions
Peel the skin off the onion and chop the onion finely. Peel the clove of garlic and crush it. put a kettle on to boil. Heat the oil in a large saucepan over a medium heat. Cook the onion and garlic for about five minutes until they are soft. Open the can of beans, then pour them into a sieve or colander to drain them. Rinse the beans under the cold tap. Add the beans to the pan, along with the chilli powder and chopped tomatoes. Stir everything together well. Crumble the stock cube into a measuring jug. Pour in 150ml (1/4pint) of boiling water and stir well. Pour the stock into the pan. Turn up the heat so that the mixture boils. Then, when it is boiling, turn the heat down so that the soup bubbles gently. Put a lid on the pan and let the soup bubble for about ten minutes. Stir it occasionally to stop it from sticking. Take the pan off the heat. Ladle the soup into bowls. Don’t try to pour it out as it may splash. Eat it while it’s hot.
