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BNS & Red Pepper Soup

1 lg BNS-deseeded+cut into small chunks.
1 lg onion chopped.
1 lg long pointy red pepper-chopped.
4 veg stock cubes
Big dollop tomato puree
Approx 4 pints water.
Approx 10 whole black peppercorns.

Put all the veg in a large pan.
Dissolve veg stock cubes in water and add tom puree.
Add to the pan of veg.
Cook for around an hour till all the veg is soft.
Liquidise to desired consistency.
Enjoy this soup it is NO POINTS...
(no need to peel BNS either)
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