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Mexican bean and capsicum soup

Mexican bean and capsicum soup
Recipe type: soups
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
  • 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
  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.
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