Mexican Bean Soup

• 1 tablespoon Olive Oil
• 1 Onion, chopped
• 1 Red Pepper, diced
• 1 clove Garlic, crushed
• 1 Green Chilli, finely chopped
• 1/2 teaspoon Ground Cumin
• 1/2 teaspoon Paprika
• 410 g can Mixed Beans, rinsed and drained
• 400 g can chopped Tomatoes
• 425 ml Vegetable Stock
• 1/2 teaspoon dried Oregano
• Sugar
• Salt
• Freshly ground Black Pepper

For the garnish:

• 4 tablespoons Sour Cream
• 1 Spring Onion, sliced or a handful fresh Chives, snipped
• Handful fresh Coriander leaves, torn
• 4 soft Flour Tortillas

Heat the oil in a large lidded saucepan. Add the onion, pepper, garlic, chilli and spices, cover and sweat for 10 minutes, shaking the pan occasionally.

Stir in the beans, tomatoes, stock and oregano. Add a smattering of sugar, bring to the boil, cover and simmer for 30 minutes.

Season to taste and pour into warmed serving bowls.

Top each serving with a spoonful of cream and sprinkle with the spring onion or chives and coriander leaves.

Hand round soft tortillas, warmed and wrapped in a cloth.