Spicy tomato & bean soup

  • Preparation time: 10 minutes
  • Cooking time: 25 minutes
  • Total time: 35 minutes
  • Serves:4


    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.

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