Spicy Bean Soup

Ingredients:

For the chilli bean soup
900 gms (2 lb.) tomatoes
1 onion, chopped
1 capsicum, chopped
3 spring onions
1 small can (220 gms) baked beans
3 tsp sugar (approx.)
½ tsp chilli sauce
2 tbsp oil
salt to taste
For the white sauce
2 tbsp butter
2 tbsp plain flour
2 teacups milk
salt and pepper to taste
For serving
Grated cheese and chilli sauce

Method:

For the white sauce
Melt the butter, put the flour and cook for 2 minutes without browning and keep
on stirring throughout.
Take out from the heat and gradually add the milk.
Combine until well blended.
Return to heat and cook slowly, stirring throughout until the sauce thickens.
Put salt and pepper and mix properly.
For the chilli bean soup
Chop the spring onions with half the leaves into small pieces.
Keep aside one whole tomato. Cut the remaining into big pieces, put 5 teacups
of water and cook.
When cooked, take out a soup by passing through a sieve.
Cut the remaining tomato. Heat the oil in a vessel and sauté the onion
for 1 minute.
Put the capsicum and spring onions and sauté for 2 minutes.
Put the tomato soup and boil for at least 10 minutes.
Put the chopped tomato, baked beans, white sauce, sugar, chilli sauce and salt
and cook for a few minutes.
Serve hot with grated cheese and chilli sauce.