Serves 2
Ingredients
1 red onion, diced
1 tsp. olive oil
5 sun-dried tomatoes, not in oil
2 cups organic vegetable broth
3 Tbsp. tomato paste
1 can of kidney beans
2 Tbsp. chili powder
1 Tbsp. ground cumin
Fresh parsley, for garnish
Preparation method
1. Dice the onion and chop the sun-dried tomatoes into thin strips.
2. In a large pan, sauté the onion in olive oil until soft. Add the
sundried tomatoes and sauté for a further five minutes. Add the vegetable broth and mix well.
3. Add the tomato paste, kidney beans, chilli powder and cumin to the pan. Bring the pan to the boil and reduce the heat to allow it to simmer for ten minutes.
4. Remove from the heat and allow to cool for ten minutes. Serve in bowls and top with fresh parsley for garnish.