Tortilla Soup

Serves 4-6

Soup

1T   Mild chilli powder
1x 420g   Tin black beans, drained and rinsed
1x 410g   Tin kidney beans, drained and rinsed
3T   Olive oil
2   Large onions, peeled and roughly chopped
2   Large garlic cloves, peeled and crushed
1t   Ground cumin
1x 400g   Tin chopped tomatoes
850ml   Good vegetable stock
Salt and pepper to taste

Garnish

Tortilla chips
Crumbled or grated cheese
Red onion, peeled and finely chopped
Fresh coriander leaves
Greek yoghurt


Heat oil in  large, deep pan and fry the onions over medium heat for 10 mins until brown.

Add chilli powder, garlic, cumin, and 1/4t salt and cook for 1 mins.

Add chopped tomatoes, all the beans and all the stock. Bring to the boil and simmer for 10 mins.

Cool slightly, then puree with a food processor.

Garnish as desired and enjoy a steaming, filling, healthy soup.

Notes
Any beans will do in this soup. My favourite are black beans and kidney beans, but you could use any kind you like. 
This soup freezes well.