2 Tbsp olive oil

1 onion, diced

1 tsp ground cumin

1 tsp smoked chipotle flakes

1 tsp dried oregano

1 tsp smoked paprika

2 stalks celery, sliced

2 carrots, peeled and diced

3 cloves garlic, minced

3 tins mixed beans, drained and rinsed (e.g. butter beans, black beans, red kidney beans)

250g Denny Brown Mushrooms, sliced

1 x 400g tin diced tomatoes

4 cups stock (chicken or veg)

1 x tin Denny Condensed Mushroom Soup

Salt and pepper, to taste

To garnish: wedges of lime & fresh coriander


- Heat a large pot over medium heat and add olive oil.

- Fry the onion along with the cumin, chipotle flakes, oregano, paprika and a pinch of salt.

- Add in the celery, carrots and garlic. Cook until fragrant and the vegetables are tender.

- Add in the mixed beans and sliced mushrooms. Mix.

- Pour in tinned tomatoes, stock and Denny Condensed Mushroom Soup.

- Mix, season with salt and pepper and bring to a simmer.

- Put the lid on and cook for 5-10 minutes until the veggies are tender and the flavours have melded together. Adjust seasoning.

- Ladle soup into bowls and squeeze over a generous amount of fresh lime juice and scatter with coriander before serving.

Prep time: 15 minutes

Cook time: 30 minutes

Serves 4-6

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