Chili con carne soup

Name: Chili con carne soup
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 small onions; 1 Garlic clove; 1 can(s) (425 ml) Kidney Beans; 1 can(s) (425 ml) white beans; 2 TABLESPOONS Oil; 500 g mixed minced meat; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp ground cumin; 2 can(s) (425 ml) chopped tomatoes; 500 ml Vegetable broth; 200 g Mini penne noodles; 1/2 Pot of coriander; 100 g Cheddar cheese

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

2 small onions
1 Garlic clove
1 can(s) (425 ml) Kidney Beans
1 can(s) (425 ml) white beans
2 TABLESPOONS Oil
500 g mixed minced meat
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp ground cumin
2 can(s) (425 ml) chopped tomatoes
500 ml Vegetable broth
200 g Mini penne noodles
1/2 Pot of coriander
100 g Cheddar cheese

Directions

1
Peel and finely dice the onions. Peel garlic and chop finely. Rinse beans in a sieve. Heat the oil in a frying pan. Fry the chopped beans for about 4 minutes until crumbly, then add onions and garlic.
2
Stir in tomato paste, season with salt, pepper, paprika and cumin. Add tomatoes and stock, add beans and simmer covered for 15-20 minutes.
3
Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Wash the coriander, shake dry and chop the upper 1/3 of the stems finely. Grate the cheese. Drain noodles and add to the soup.
4
Season to taste the soup. Stir in half of the coriander and cheese. Pour soup into deep plates and sprinkle with remaining cheese and coriander. Serve with lye pastry.