Vegan Mexican bean soup

1 onion
2 red peppers
half of leek
1 red chilli pepper
4 cloves of garlic
mexican spice
1 tablespoon hot chilli powder
3 tablespoons tomato paste
0,5l vegetable stock
2 tins kidney beans

In a big pot heat up the olive oil and fry the onion. When the onion is golden, add chopped peppers, leek, chilli pepper, mexican spices, hot chilli powder and tomato paste. Stir well. Add the stock and bring to the boil. Cook on a low flame for about 15 minutes. 
Add the beans and crushed garlic. Mix in the chopped coriander.

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