Mexican Bean and Capsicum (Bell Pepper) Soup

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Mexican Bean and Capsicum (Bell Pepper) Soup

 

 

1 tablespoon (4 tsp) olive oil

1 onion, chopped

1 clove garlic, crushed

2 1/2 cups chicken-style stock

400 g (14 oz) can tomato pieces

2 tablespoons (8 tsp) tomato paste

420 g (15 oz) can red kidney beans, drained

1 small red capsicum (bell pepper), chopped

1 small green capsicum (bell pepper),chopped

1 teaspoon Mexican seasoning

salt and pepper

fresh basil leaves, to serve

 

 

1. Place oil, onion, and garlic in a large saucepan over medium-high

heat. Cook, stirring, for 1 to 2 minutes or until soft.

 

2. Add stock, tomato and tomato paste. Bring to the boil. Simmer for

10 minutes.

 

3. Add kidney beans, capsicum (bell pepper) and seasoning. Cook for 5

minutes. Season with salt and pepper. Ladle into bowls and top with

fresh basil leaves.

 

 

Serves 4.