Warm up with Mexican Bean Soup

A great recipe is one that is quick and easy to make and one you can whip up with what is already in your cupboard or fridge. With the snow in Christchurch today this soup would be perfect as it ticks all the boxes for flavour and simplicity with a little bit of heat!.
The original recipe came from the Chocolate Frog Cafe and it appeared as a request in the Dominion Post Life magazine. It is so delicious and if served with crusty bread or hot buttered toast can be a meal in itself. Perfect for a winter lunch.

Makes 4 servings

1 tbsp oil

1 onion finely diced

2 cloves of garlic

1/4 tsp chilli flakes (more if you wish)

4 carrots diced

4 sticks celery sliced

2 x 400g tins tomatoes

2 cups vegetable stock

2 capsicums (red and green)

1 bunch fresh coriander(use both leaf and stalks)

1 tin kidney beans

2 tsp brown sugar

Salt and Pepper to taste

Chipotle Tabasco to taste ( I used 1/2 tsp Smoked Paprika instead)

Heat the oil, sweat the onions and garlic. Add carrots and celery and chilli flakes and cook until tender. Add tomatoes, capsicums, beans and coriander. Bring to boil and simmer 30 minutes. Add brown sugar. Season to taste, and add chipotle to give the soup a smokey flavour. Garnish with sour cream and chopped coriander.