Bean chick pea soup
Bell pepper soup
- 200 GRAM BEANS, soaked overnight
- 200 GRAM CHICK PEAS, soaked overnight
- 1 ONION, chopped
- 1 CAN TOMATOES, chopped
- 2 CUPS STOCK
- 1 TSP CHILI POWDER
- 1 SWEET PEPPER, cut
- 250 GRAM MINCED BEEF
- 2 RED BELL PEPPERS
- 1 ONION, chopped
- 4 CUPS VEGETABLE STOCK
- 3 TBSP TOMATO PUREE
- 1 CUP CREAM
- 1/2 TSP PAPRIKA POWDER
- HANDFUL ROSEMARY LEAVES
Stir fry the onion and pepper for three minutes. Add the minced beef and stir fry 5 minutes more. Add the other ingredients, bring to the boil and simmer for an hour. Puree the soup and serve with french bread.
Bake the peppers in the oven at 200 degrees Celsius for 20 minutes or so, until the skin turns black. Peel them and cut them in pieces. Stir fry the onion and the rosemary for 3 minutes, add the stock, the peppers and the tomato puree, bring this to the boil and simmer for 15 minutes. Puree the soup, add half of the cream and reheat. Distribute the soup over plates, add a little cream and sprinkle with paprika powder.
This recipe was inspired by the book "Cajun and Creole Cuisine" by Ruby le Bois.
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