Spicy Bean soup

Name: Spicy Bean soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 onion; 1 clove garlic; 2 stems celery; 1 Red pepper; 2 cans kidney beans à 400 g; 2 tablespoons oil; 2 tablespoons chili powder; 1 bottle basis for tomato soup; 1 bag fresh coriander; 2 tomatoes; little pot jalopeño slices (jar); 75 g grated old cheese; 1 bag nacho chips natural 75 g

A nice mexican recipe. The vegetarian main course contains the following ingredients: onion, garlic, celery, red pepper, kidney beans (à 400 g), oil, chilli powder, basis for tomato soup (Maggi), fresh coriander, tomatoes, jalopeño strips (pot), grated old cheese and nacho crisps natural (75 g).

Ingredients

Directions

Peel and chop onions.
Peel and squeeze garlic.
Wash celery and cut into pieces.
Clean red pepper and cut into strips.
Let kidney beans drain.
Heat oil in pan and fry onion, garlic and celery for approx.
3 minutes.
Add kidney beans, red pepper, chilli powder, base for soup and 1 1/2 liters of water.
Bring to the boil and simmer for approx.
15 minutes.
In between, finely chop coriander over the bowl.
Wash tomatoes, cut into pieces and put in a bowl.
Jalapeño strips, cheese and nacho chips in bowls.
Place soup in pan on the table and serve bowls with garnish separately..