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

Recipe «Mexican bean and capsicum 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 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.

Ingredients:

• 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 

Instructions

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.