Tex Mex Bean Soup

This soup is a "hot" and spicy filling meal soup. It's quick and easy to make.

With some crusty bread it will warm and fill up even the hungriest tummy!

Ingredients:

2 cans tomato soup
1 can sweetcorn kernels
1 can baked beans
1 can 3 or 4 bean mix
1 red capsicum
1 green capsicum
1 large onion
chili powder or flakes

Method:

Combine tomato soup and equal cans of water, sweetcorn (with juice), baked beans, and bean mix in a large saucepan.

Slowly heat on stove, stirring occassionally.

While heating, cut up capsicums into small pieces and dice onion.

Add to saucepan.

Add a very small amount of chili powder/flakes.
Be extremely cautious with this, as it is easy to make it too hot.
You can always add more, but it is almost impossible to make it less hot!  Wait to taste test and add more until it has been simmering, as chili tends to get hotter after cooking.

Also, be very careful not to get any chili in your eyes, nose or mouth!

Slowly simmer mixture, stirring now and then, until capsicums and onions are just slightly tender. This will only take a couple of minutes or so.

Taste test, and carefully add more chili if needed, mixing well.

Serve in bowls with warm crusty bread. Enjoy!

Suggestion:

Have cold milk available, in case the "heat" is too much for any family member! This is the best drink to have to counteract chili "burning".