1 onion, chopped
1 bay leaf
1 (4.5 ounce) can chopped green chile peppers, drained
1 (4.5 ounce) can tomato paste
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
salt to taste
ground black pepper to taste
1 tablespoon milk
1 (15 ounce) can kidney beans, drained
1 (16 ounce) can crushed tomatoes, with liquid
1 (15 ounce) can chicken broth
1 tablespoon coconut milk
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
In a 4 quart saucepan, saute onion, bay leaf, green peppers, tomato paste, garlic powder, parsley, basil, oregano and salt in water to taste. Stir gently. Bring to a boil and cook until onion is tender. Reduce heat and simmer for 10 minutes.
Stir in kidney beans, tomatoes, chicken broth, coconut milk, parsley and basil. Stir until thoroughly mixed.
Cover and simmer for an hour or so. Garnish with cajun seasoning and serve hot.