Mexican bean and capsicum soup

Posted by adm On March - 2 - 2012

How to cook Mexican bean and capsicum soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, shredded
  • 1 clove ail, humbled
  • 2 1/2 cups chicken strain
  • 400g can tomato pieces
  • 2 tablespoons tomato spread
  • 420g can Edgell Red Kidney Beans, knackered
  • 1 small red pepper, shredded
  • 1 small green pepper, shredded
  • 1 teaspoon Mexican seasoning
  • fresh basil leaves, to dish

How to:

  • Place oil, onion, and garlic in a large saucepan over medium-high passion. Falsify, stirring, for 1 to 2 minutes or until subdued.

  • Add strain, tomato and tomato spread. Bring to the seethe. Simmer for 10 proceedings.

  • Add kidney beans, capsicum and seasoning. Cook for 5 transactions. Season with salt and pepper. Ladle into bowls and top with impudent basil leaves.

  • Comments are closed.