Chorizo And Bean Soup

• 1 None red bell pepper, chopped
• 1 None yellow bell pepper, chopped
• 4 large tomatoes, diced
• 1 None onion, peeled and chopped
• 1 clove garlic, peeled and finely chopped
• 1 1/2 tbsp olive oil
• 1 tbsp tomato paste
• 4 1/4 cups chicken stock
• 1-2 drops hot sauce
• 1 pinch sugar
• 1 pinch chili powder
• 1 None 14 oz can kidney beans, drained
• 3 oz chorizo, sliced

1. Heat 1 tablespoon of the oil in a large pan and cook the peppers and onions for 5-10 minutes, adding in the garlic for the last minute. Add in the tomato paste and then pour in the stock and tomatoes. Bring to a boil, then turn down to a simmer and cook, covered, for 25 minutes. Stir in the hot sauce, sugar and chili powder and season to taste with salt and pepper.
2. Heat the remaining oil in a small pan and cook the chorizo over a medium heat for 2-3 minutes, until crisp and golden. Stir in the beans and cook for 2 minutes, before adding to the soup. Serve in bowls.

red bell pepper, yellow bell pepper, tomatoes, onion, clove garlic, olive oil, tomato, chicken stock, hot sauce, sugar, chili powder, kidney beans, chorizo

Taken from recipes-plus.com/api/v2.0/recipes/16176 (may not work)