Ingredients
400 ml vegetable broth
400 g red kidney beans (canned, drained and rinsed)
1 medium onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
Salt to taste
Black pepper to taste
Method
Heat olive oil in a pot over medium heat.
Sauté the chopped onion for about 5 minutes until it becomes soft.
Add minced garlic and diced bell pepper, cooking for another 3 minutes.
Stir in the drained kidney beans, vegetable broth, cumin, chili powder, salt, and black pepper.
Simmer the soup for 15 to 20 minutes, allowing the flavors to blend.
You may also be interested in the following websites:
www.horselife.org
www.cheeseofchoice.org/
www.allsnowmobiles.com/
www.allmotorcycles.online
