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Spicy tomato & bean soup
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2 tsp olive oil
1 onion, chopped
2 sticks celery, chopped
350g tub essential Tomato & Basil Pasta Sauce
400g can essential Red Kidney Beans In Chilli Sauce
1 tsp Santa Maria Original Fajita Medium Seasoning
6 vine tomatoes, chopped
40g vegan original block, finely grated
1. Heat the oil in a large saucepan and gently fry the onion and celery for 3 minutes to soften. Stir in the tomato and basil sauce, red kidney beans with their sauce, fajita seasoning and 400ml water.
2. Bring gently to a simmer, cover and cook for 15 minutes. Stir in the tomatoes and cook for a further 5 minutes.
3. Ladle the soup into warm bowls and scatter with vegan block to serve. Try adding warm tortillas on the side for something more substantial.
Typical values per serving:
2 of your 5 a day; high in fibre.
This recipe was first published in May 2019.