Chilli Navy Beans Soup

Ingredients:

1.      4 to 5 tomatoes

2.      1/2 carrot

3.      1 cup navy beans presoaked and cooked

4.      1/2 cup chopped capsicums

5.      1/2 cup chopped onion

6.      1/4 cup chopped tomatoes

7.      1 tablespoon chopped garlic

8.      1 tablespoon butter or olive oil

9.      2 teaspoon sugar

10.  1/2 teaspoon red chilli powder

11.  1/2 tablespoon corn flour

12.  1/4 cup milk

13.  Salt to taste   

14.  Tabasco sauce to taste

15.  Grated cheese to garnish

Method:

1.      For the stock chopped tomato and carrot and cook it in the pressure cooker.

2.      After cool completely churn this mixture in food processor.   

3.      Then strain with a fine sieve.

4.      Heat the oil or butter in pan; add the onions, garlic and capsicum.

5.      Sauté for 2 to 3 minutes or until tender.

6.      Add in the beans, tomato-carrot stock, salt, sugar and chili powder.

7.      Simmer for 7 to 8 minutes over medium heat.

8.      Mix the corn flour and milk and add to the soup.

9.      Now add chopped tomato and cook for 2 minutes. 

10.  Garnish with grated cheese and tabasco sauce.

11.  Serve hot. 

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