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Summer has passed us by so quickly and now it is autumn and Blackheath has shaken out her beautiful autumn frock. Visitors from out of town are criss-crossing our streets, taking photographs in this gorgeous, golden light. The air is crisp and the scent of wood-smoke is starting to tinge the air. It is also soup weather. Something warming, something different – a spicy Mexican Bean Soup that is the next best thing to sitting in a cantina. Margaritas optional.

 

Take:

1 red capsicum, diced

1 green capsicum, diced

2 tablespoon olive oil

2 garlic cloves, finely diced

2 cups vegetable stock

400g can chopped tomatoes

1/4 cup semi dried tomatoes, drained and diced

2 tablespoons tomato paste

2 teaspoon ground cumin

1/2 teaspoon chilli powder

1 teaspoon dried oregano

400g can red kidney beans, rinsed and drained

 

To serve: chopped avocado, crumbled feta cheese, coriander leaves

 

* Heat oil in a heavy based saucepan over medium-high heat.

* Add capsicum and garlic, cook for 4 minutes until softened.

* Stir in stock, tomatoes, sun-dried tomatoes, tomato paste, spices, oregano, and 1/3 cup water.

* Simmer, stirring occasionally for 20 minutes.

* Add beans and simmer for a further 5 minutes.

* Ladle into bowls and top with avocado, feta and coriander leaves.