Red Bean Soup

• 3 tablespoons vegetable oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 red pepper, deseeded and chopped
• 1 carrot, sliced
• 1/4 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 1/4 teaspoon dried rosemary
• 600 ml vegetable stock
• 1200 ml water
• 250 g red kidney beans, drained and rinsed
• 2 tablespoons tomato puree
• 400 g peeled plum tomatoes

1. Heat oil in a pan and fry the garlic, pepper, onion and carrot for 5 minutes. Add cayenne, chilli powder, thyme, rosemary and bay leaf.
2. Stir well and add water and stock.
3. Add beans, puree and tomatoes and give it all a good stir to break up the tomatoes. Bring to boil and then simmer partially covered for 75 mins, skimming off any froth that may form.
4. Remove bay leaf and liquidise, sieve into a pan and season well. If needed thin with a little water and reheat.

vegetable oil, onion, garlic, red pepper, carrot, cayenne pepper, chili powder, thyme, bay leaf, rosemary, water, red kidney beans, tomato puree, tomatoes

Taken from www.food.com/recipe/red-bean-soup-201565 (may not work)