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
- Heat oil, sweat onions and garlic.
- Add carrots, celery and chilli flakes and cook until tender.
- Add tomatoes, vegetable stock, capsicums, beans and coriander.
- Bring to boil, then simmer for 30 minutes.
- Add brown sugar.
- Season with salt and pepper and chipotle to give the soup a smokey flavour.
- 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)