Guest guest Posted December 13, 1999 Report Share Posted December 13, 1999 I just finished making this for dinner and it smells so good I thought I would share it. You can change the ingredients to suit your tastes. It makes a huge pot full of it which lasts for a few days! 2 cups chopped onions 1 tblsp minced garlic 2 tsp olive oil 1 cup chopped carrots 1 cup chopped celery 1 cup chopped capsicum (a combination of colours) 1 tsp oregano 1 tsp thyme 1 tsp basil 1 tsp marjoram pinch of cayenne or more 3 cups/cans chopped fresh/canned tomatoes 3 cans kidney beans, drained and rinsed 1 tblsp dijon mustard 1 tblsp brown sugar 1 can whole kernel corn, drained Salt & pepper to taste chopped fresh parsley In a soup pot combine onion, garlic and olive oil; lightly saute for about 5 minutes until onions are softened. Add carrots, celery, capsicums and herbs. Cover and cook further 5 - 10 minutes. When vegetables are tender add beans, tomatoes, corn, mustard and brown sugar. Simmer gently further 10 minutes. Add more salt and pepper if requred. Serve on fluffy rice, top with lite sour cream or yoghurt and corn chips if desired. From Jane Quote Link to comment Share on other sites More sharing options...
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