Mexican bean and capsicum soup
Cuisine: Indian
Author: EasyRecipes .
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 2½ cups chicken stock
  • 400g can tomato pieces
  • 2 tablespoons tomato paste
  • 420g can Edgell Red Kidney Beans, drained
  • 1 small red capsicum, chopped
  • 1 small green capsicum, chopped
  • 1 teaspoon Mexican seasoning
  • fresh basil leaves, to serve
Instructions
  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 and seasoning. Cook for 5 minutes. Season with salt and pepper. Ladle into bowls and top with fresh basil leaves.
Recipe by Mithila.net at http://www.mithila.net/salads/soups/mexican-bean-capsicum-soup-8986.html