Mexican Bean Soup

• 1 tablespoon oil
• 1 onion, finely diced
• 2 garlic cloves
• 14 teaspoon chili flakes (you may wish to add more)
• 4 carrots, diced
• 4 sticks celery, sliced
• 2 (400 g) cans tomatoes
• 2 cups vegetable stock
• 2 red capsicums, chopped (red and green)
• 1 bunch fresh coriander, finely chopped use both leaf and stalk
• 1 (400 g) can kidney beans, drained
• 2 teaspoons brown sugar
• salt and pepper
• TABASCO brand Chipotle Pepper Sauce

1. Heat oil, sweat onions and garlic.
2. Add carrots, celery and chilli flakes and cook until tender.
3. Add tomatoes, vegetable stock, capsicums, beans and coriander.
4. Bring to boil, then simmer for 30 minutes.
5. Add brown sugar.
6. Season with salt and pepper and chipotle to give the soup a smokey flavour.
7. Garnish with sour cream and chopped coriander.

oil, onion, garlic, chili flakes, carrots, celery, tomatoes, vegetable stock, red, fresh coriander, kidney beans, brown sugar, salt, pepper sauce

Taken from www.food.com/recipe/mexican-bean-soup-496508 (may not work)