This is a bold-flavoured, substantial and chunky soup that requires no blender. Just let it simmer away while you are making some homemade tortilla chips to dip it in.
Ingredient for 1 portion:
½ red onion, roughly diced
200gr mixed beans (from a 400gr tin), drained
100gr sweetcorn (from a 400gr tin), drained
200gr chopped tomatoes (from a 400gr tin)
1 tsp ground cumin
2 tsp smoked paprika
40gr plain flour, plus extra for dusting
Splash of single cream
Salt and pepper
Preheat the oven to 190°C/gas mark 5
Fry the onion in a saucepan in a splash of olive oil over medium heat for a few minutes, until soft
Add the beans, sweetcorn, chopped tomatoes, cumin, 1 teaspoon and plenty of salt and pepper
Stir, then simmer for about 15 minutes until the soup has thickened
While the soup is cooking, mix the flour and water in a bowl with a pinch of salt and a pinch of paprika to form a dough.
Dust the workshop with a little flour, then knead the dough until smooth
Roll the dough out until it is about 20x20sm and lay it in a non-stick baking tray.
Cut it into triangles (or any shape you want) and bake in the oven for about 10 minutes until crispy
Serve the soup in a bowl with the cream and dust the tortilla chips with a pinch of salt and paprika
Recipe from 'One pound recipes' by Miguel Barclay's