1 large can of whole peeled tomatoes ( Not paste or puree)
1 small can of coocked Black-eyed beans.
1/2 cup of boiled spaghetti
1 teaspoon red chilli powder/crushe'd red chillies (more for spicier soup)
1 teaspoon sugar
2 large onins chopped
6 flakes garlic
1 tablespoon dry oregano
1 teaspoon salt or more to taste
1 tablespoon oil
Pepper to serve (Optional)
In a heavy pan heat oil and add onion and garlic and fry over med-hi heat for 5 min. Add oregano and the canned tomatoes with the juice (need not chop the tomatoes) and cook over med-heat for 20 min. Cool, add chilli powder, vegan sugar and salt and blend fine in a blender. Strain and add the beans, spegatti and 4 -5 cups of water. Heat to soup to the desired temperature and serve hot with a dash of pepper.