Serves 4:

You will need:

6 Ripe Tomatoes, 2-3 Garlic Cloves, 2 Cups of Drained/Mixed Beans, 1/2 Cup of Kidney Beans, 8 Chipolte Sausages, 2 Vegetable bouillon Stock Cubes, Sea Salt & Pepper.

Serve with Parmesan, and Spoonful of Creme Fraiche or Greek Yogurt.

1) Preheat Oven, add Tomatos in the roasting pan, pour some Olive oil, Garlic and Salt. Grill for 5-10 minutes until soft.

2) Put Tomatoes in Blender/Vitamix/Food Processor until smoothe.  Add all the beans, and process for another 30 seconds, until beans are broken down, but still has a chunky texture.

3) Transfer the mix to a pan.  Dissolve the bouillon cube in 3/4 ups of boiling water , and add to the soup, on a medium heat stir occasionally.

4) Ladle the soup into soup bowls, and add spoonful of Creme fraiche, and sprinkle with parmesan.