SPICY BEEF AND BEAN SOUP
2 tablespoons olive oil
2 onions, chopped
2 cloves garlic, crushed
1 green capsicum seeded and chopped (bell pepper)
1 1/2 lbs (or so) chuck steak, trimmed and cubed
8 cups beef stock
2 ½ cups dried red kidney beans, soaked in water overnight and drained
1 can tomato puree
1 Tsp chopped chili or to taste
1 teaspoon chili sauce
1 teaspoon ground cumin
Seasonings, to taste
Heat oil in a large saucepan. Sauté onions and garlic until onions are tender.
Add capsicum. Sauté for 2 minutes. Blend in all remaining ingredients.
Bring to the boil. Reduce heat. Simmer, covered, for 2 hours or until beans and meat are tender. Serve with rolls. Serves 6 to 8.