Mexican bean and capsicum soup

Mexican bean and capsicum soup

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The ingredient of Mexican bean and capsicum soup

  1. 1 tablespoon olive oil
  2. 1 onion, chopped
  3. 1 clove garlic, crushed
  4. 2 1/2 cups Massel chicken style liquid stock
  5. 400g can tomato pieces
  6. 2 tablespoons tomato paste
  7. 420g can Edgell Red Kidney Beans, drained
  8. 1 small red capsicum, chopped
  9. 1 small green capsicum, chopped
  10. 1 teaspoon Mexican seasoning
  11. fresh basil leaves, to serve

The instruction how to make Mexican bean and capsicum soup

  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.

Nutritions of Mexican bean and capsicum soup

fatContent: 177.338 calories
saturatedFatContent: 6 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 20 grams carbohydrates
fibreContent: 8 grams sugar
proteinContent:
cholesterolContent: 8 grams protein
sodiumContent:

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