Mexican bean and sausage soup

Step 1

Heat the oil in a large pan and fry the sliced sausage over a medium-high heat for 3-4mins. Remove with a slotted spoon and set aside. Add the onion, garlic, carrots and potatoes to the pan. Cover and cook gently for about 10mins, stirring occasionally until the vegetables begin to soften.

Step 2

Stir in the chilli powder and vegetable stock and bring to the boil. Return the sausage to the pan with the beans, sweetcorn and pepper and simmer for 15-20mins until all the vegetables are tender. Season to taste with salt and freshly ground black pepper and serve in warmed bowls with crusty bread.