Mexican bean and capsicum soup

Cooking Soups Mexican bean and capsicum soup

Detailed step-by-step description of how to cook the dish "Mexican bean and capsicum soup". Try it by all means

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  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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1 tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
2 1/2 cups chicken stock
400g can tomato pieces
2 tbsp tomato paste
420g can Edgell Red Kidney Beans, drained
1 small red capsicum, chopped
1 small green capsicum, chopped
1 tsp Mexican seasoning
fresh basil leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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