Difficulty Level Easy

The flavour of this soup just jumped out at me. It was an absolutely perfect soup for a winter's day, hearty, flavourful with a wonderful texture. The recipe serves six, so I cut it in half because I was making if for two people, but I wish I had doubled or tripled it. This is the kind of soup to welcome you back after an afternoon outside.

I used my immersion blender and left some texture to the soup, but you could puree it completely, or if you like just leave it the way it is and serve it as a soupy bean stew. Add a crisp green salad and some spicy cheese bread, or even some corn bread and you have a light supper. The recipe calls for paprika, which was hiding somewhere in my spice cupboard, so I added a bit of chili powder which worked really well. I also left out the tomato paste, and I didn't miss it.The original recipe also calls for an avocado salsa, but I got lazy and just added a spoonful of low fat sour cream as a garnish and cubed some avocado and sprinkled some cilntro on top of that and it was delicious.

INGREDIENTS