Celery and Bean Soup with Tortilla Chips

Number of Portions
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- 1.75 lt prepared tomato soup
- 300 grams celery, finely diced
- 200 grams large onion, finely diced
- 300 grams kidney beans
- 300 grams black-eyed beans
- 150 grams cannellini beans
- 100 grams canned sweetcorn
- 50 grams Fajita Seasoning
- 30 ml oil
- 150 grams tortilla chips


Heat the oil in a large pan and sweat off the onion and celery, until soft.

Add the onion and celery mixture, beans, sweetcorn and Schwartz for Chef Fajita Seasoning and simmer for 15 minutes.

Serve into bowls and top with tortilla chips.

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