Mexican Hot Pot Soup Recipe

Mexican Hot Post Soup

This is a hearty winter soup that can be a meal in itself.

The ingredients include red kidney beans and chick peas which can be bought tinned or dried. Dried beans should be soaked overnight.

Peel and finely chop onion, cut off stalk base of the pepper and remove seeds, chop finely. Melt the butter in large heavy based pan and fry the onion until it begins to color. Add the meat and continue frying over medium heat until it is well browned. Drain off any excess fat.

Add the tomatoes with their juice, the drained or soaked beans, chick peas and chopped pepper. Stir in the stock or bouillon, mixing thoroughly. Season to taste with chilli powder and salt. Cover the pan and simmer the soup for 30 minutes. Allow to cool then put through a liquidizer.

Reheat the thick soup before serving. Garnish with shredded lettuce and serve with hot garlic bread.