Spicy Mexican bean soup

This 30-minute wonder is just the ticket when you want to settle in for a cosy dinner. Add creamy texture with chopped avocado and crumbled feta.

Recipe «Spicy Mexican bean soup» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 1 red capsicum, chopped, 1 green capsicum, chopped, 2 tbsp olive oil, 2 garlic cloves, finely chopped, 2 cups vegetable stock , 400g can chopped tomatoes, 1/4 cup semi sun-dried tomatoes in oil, drained, chopped, 2 tbsp tomato paste , 2 tsp ground cumin, 1/2 tsp cayenne or chilli powder to taste, 1 tsp dried oregano, 400g can red kidney beans, rinsed, drained, Sliced red onion, chopped avocado, coriander leaves, crumbled feta and warmed tortillas, to serve.

Ingredients:

• 1 red capsicum, chopped 
• 1 green capsicum, chopped 
• 2 tbsp olive oil 
• 2 garlic cloves, finely chopped 
• 2 cups vegetable stock 
• 400g can chopped tomatoes 
• 1/4 cup semi sun-dried tomatoes in oil, drained, chopped 
• 2 tbsp tomato paste 
• 2 tsp ground cumin 
• 1/2 tsp cayenne or chilli powder to taste 
• 1 tsp dried oregano 
• 400g can red kidney beans, rinsed, drained 
• Sliced red onion, chopped avocado, coriander leaves, crumbled feta and warmed tortillas, to serve 

Instructions

1. Reserve 1 tablespoon each red and green capsicum to serve. Heat oil in a saucepan over medium-high heat and cook capsicum and garlic for 4 minutes or until softened. Stir in stock, tomatoes, sun-dried tomato, tomato paste, spices, oregano, 1/2 teaspoon salt and 1/3 cup (80ml) water. Simmer, stirring occasionally, for 20 minutes. Add beans and simmer for a further 5 minutes.
2. Ladle soup into bowls and serve with reserved capsicum, onion, avocado, coriander, feta and tortillas.