This tomato and capsicum soup will have you wondering why you ever bothered with the tinned stuff. The addition of the beans and the chilli give a hearty and spicy kick. Enjoy with fresh crusty bread.
1.Heat oil in large saucepan; cook onion, chilli and garlic, stirring, until onion softens. Add puree, tomato and capsicum; cook, stirring, about 1 minute or until tomato softens.
2.Add potato and half the stock to pan; bring to the boil. Simmer, covered, about 25 minutes or until potato is tender. Cool 10 minutes, then blend or process soup, in batches, until smooth.
3.Return soup to pan; add remaining stock and beans; stir over medium heat until hot.
If you prefer a chunky-style soup, blend only half the soup until smooth then stir it into the unblended soup.