Mexican Bean And Capsicum Soup recipe

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Mexican Bean And Capsicum Soup

1	Tbs	olive oil
1		onion; chopped
1	clove	garlic; crushed
2 ½	cups	chicken stock
400	g	can diced tomato
2	Tbs	tomato paste
420	g	can red kidney beans; drained
1	small	red capsicum; chopped
1	small	green capsicum; chopped
1	tsp	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.

Servings: 4

Recipe Type: More Mexican Recipes, Soup

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