CHILLI BEAN SOUP<br />Ingredients -<br />For stock<br />500 gms tomatoes <br />150 gms carrots<br />3 ½ cups water<br /><br />Chopp the vegs and cook it in the pressure cooker for 10 mins . churn the vegs and strain with a fine sieve.<br /><br />For topping Ingredients - ½ tsp red chilli powder <br />1 tbsp cornflour<br />1 tbsp butter <br />1 tsp sugar<br />½ cup milk <br />½ cup boiled kidney beans<br />1 ½ spring onions with leaves <br />1 finely chopped<br />Salt and pepper to taste <br />Tabasco sauce to taste<br />Grated cheese to garnish<br /><br />Method -<br />Heat butter sauté capsicums for 1 min, add kidney beans and cook. Pour the stock and alow it to boil. When the stock comes to a boil add all the seasoning ingredients like salt, pepper, redchilli powder, sugar and boil for 8 to 10 mins.Mix cornflour in milk and add to the soup and boil for 2 mins, add spring onions and remove from flame. Pour the soup in a serving bowl and garnish with cheese, spring onion leaves and Tabasco sauce and serve hot.
