Mexican Style Kidney Beans Soup With Chicken Sausage

Ingredients:

1 tin of red kidney beans or 1 bowl of kidney beans soaked in water over night and pre-cooked

1 l chicken bouillon

1/2 carrot, diced

1/3 of small red chili pepper, chopped finely

Bunch of fresh coriander leaves, chopped finely

Pinch of nutmeg powder
1 tbsp tomato pure

1 teaspoon butter

1 chicken meat sausage

salt&pepper

*

Simple but hearty soup which can easily serve as a main dish, this soup actually came together because of necessity to use the rest of a tin of red beans. Melt the butter in a pot, throw in finely chopped chili pepper and roast for a bit. Add diced carrot, and the beans including the liquid and stir for a while. Pour over the chicken bouillon, tablespoon of tomato pure, mix together and boil until carrots are soft. Meanwhile roast the chicken sausage in oven or fry it on the saucepan and slice it into rounds. At the end, season the soup with finely chopped fresh coriander leaves, nutmeg powder, salt and pepper; and mash the beans a little bit to make the mixture a bit more compact. Serve with the sausage and bread if you like.
Bon Appetit!