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Mexican Red Pepper Tomato Soup




Source of Recipe


Internet


List of Ingredients




4 ts Olive oil
2 Onions, sliced
2 Red peppers, de-seeded and
Chopped
2 Garlic cloves, crushed
1 tb Mild chilli powder
1/2 ts Ground cinnamon
14 oz canned chopped Tomatoes
6 oz can of kidney beans
2 tb Tomato puree
1 1/2 pt Vegetable stock
4 oz Cooked macaroni or
Other small pasta shapes
Salt
Fresh chopped coriander or
Oregano, to garnish


Recipe



Heat the oil in a large saucepan. Add the onions, red peppers and garlic and cook gently for about 5 minutes until softened.

Stir in the chili powder and cinnamon and cook for 1 minute more.

Add the chopped tomatoes, kidney beans, puree, and stock. Bring to a boil and then reduce the heat, cover and simmer for 20 minutes.

Blend the soup in a liquidizer or food processor until smooth.

Return to the saucepan, add the cooked pasta and reheat the soup gently. Season with salt to taste.

Serve the soup in warm bowls, garnished with chopped coriander or oregano.