Soup
Hearty Mexican-style soup
Ingredients
- 2 tbsp. olive oil
- 2 red onions, chopped
- 2 red bell peppers, sliced
- 2 garlic cloves, finely chopped
- 1 can diced tomatoes, 398 mL
- 2 tbsp. chili powder
- 3 cups water
- 2 cups Canton Beef-Onion fondue broth
- Salt and pepper
- 1 can red kidney beans, 540 mL,
- rinsed and drained
Choice of toppings:
- 2 avocados, diced
- ¼ cup cilantro, chopped
- ½ cup strong cheddar, grated
- Crushed tortillas
Directions
- In a large saucepan, heat oil and brown onions and peppers for 3 to 4 minutes. Add garlic, then continue cooking for 1 minute.
- Pour in all remaining ingredients except beans and bring to a boil. Reduce heat and simmer for 20 minutes.
- Purée soup using a hand blender then add beans. Cook for another 5 minutes.
- Pour into bowls and top with avocado, cilantro, cheese, and tortillas.
