Everyday Meals

Mexi Bean And Capsicum Soup


A hearty soup with a touch of Mexican spice.

Prep time:10 mins

Cook time:15 mins

Serves: 4


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 750 ml chicken stock
  • 400g can tomato pieces
  • ¼ cup Leggo's Tomato Paste
  • 1/3 cup chopped red capsicum
  • 1/3 cup chopped green capsicum
  • 1 teaspoon Mexican Seasoning
  • 300g can Edgell Mexi Beans
  • ¼ cup fresh parsley leaves


Step 1

Heat oil in a large saucepan, add onion, and garlic and cook for 1-2 minutes, stirring continually.

Step 2

Pour in chicken stock, tomato pieces, Leggo's Tomato Paste, red and green capsicum and Mexican seasoning. Cover and simmer for 10 minutes, stirring occasionally.

Step 3

Stir in undrained Edgell Mexi Beans and parsley, heat for a further 3 minutes.

Tasty Tip!

Serve soup with a teaspoon sour cream and sprinkle Mexican seasoning.

Mexican Bean And Capsicum Soup
User rating:
  • 4

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  • Tomato Paste 250g

    Tomato Paste 250g

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