Monday, January 3, 2011

Mexican Bean Soup

This is Reuben's specialty, he always cooks this so well!

Ingredients:
1 onion finely chopped
4-6 cups vegetable stock
1 can chopped tomatoes
1-2 cans of kidney beans or four bean mix or 1 of each
salt n pepper
italian herbs
1 tsp chilli (crushed or finely chopped)
1 courgette cubed
1 carrot cubed
1 red/green capsicum
1/2 cup of pasta
3-4 mushrooms
vegan pesto (optional)


Finely chop the onion and saute in olive oil, then add the all of the vegetable stock and canned tomatoes. Add the vegetables and heat to boil (stirring frequently) then reduce the temperature to medium. Stir regularly, add the beans, pasta next and cook for 10 mins, then add mushrooms and remaining ingredients and cook for another 5 mins or until pasta is al dente.

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