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Kidney bean and mushroom soup

Kidney bean and mushroom soup

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course, Soup
Ingredients Method Notes

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

Method
 

  1. Chop the onions and mushrooms finely.
  2. 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.
  3. 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.