Chorizo And Bean Soup - cooking recipe

Ingredients

1 None red bell pepper, chopped
1 None yellow bell pepper, chopped
4 large tomatoes, diced
1 None onion, peeled and chopped
1 clove garlic, peeled and finely chopped
1 1/2 tbsp olive oil
1 tbsp tomato paste
4 1/4 cups chicken stock
1-2 drops hot sauce
1 pinch sugar
1 pinch chili powder
1 None 14 oz can kidney beans, drained
3 oz chorizo, sliced

Preparation

Heat 1 tablespoon of the oil in a large pan and cook the peppers and onions for 5-10 minutes, adding in the garlic for the last minute. Add in the tomato paste and then pour in the stock and tomatoes. Bring to a boil, then turn down to a simmer and cook, covered, for 25 minutes. Stir in the hot sauce, sugar and chili powder and season to taste with salt and pepper.
Heat the remaining oil in a small pan and cook the chorizo over a medium heat for 2-3 minutes, until crisp and golden. Stir in the beans and cook for 2 minutes, before adding to the soup. Serve in bowls.