Kidney bean and mushroom soup
Ingredients
- 7 oz mushrooms
- 1 can kidney beans
- 4 pellets frozen spinach
- ½ red bell pepper
- ½ small onion
- 1 tsp chipotle
- ½ can tomatoes
- 3 cups chicken or vegetable stock
- ½ tsp dried basil
- ½ tsp dried oregano
- 2 tbsp olive oil
- salt and pepper
Instructions
- Chop the onions and mushrooms finely.
- Heat 2 tbsp of olive oil in a large saucepan. Add the onions and cook for a few minutes until it gets soft and transparent. Add the mushrooms and cook until the liquid is gone.
- Add chipotle, drained kidney beans, frozen spinach, canned tomatoes, dried basil and oregano. Pour chicken or vegetable stock (alternatively you can use water and 1 chicken or vegetable stock cube). Bring it to a boil and simmer for a few minutes. Adjust the seasoning by adding salt and pepper.
Notes
- Remove the seeds from the chipotle chili so it is not too spicy.