Mexican onion-potato goulash

Name: Mexican onion-potato goulash
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 450 g Carrots; 750 g Potatoes; 750 g Onions; 2 TABLESPOONS Oil; 3 TABLESPOONS Tomato paste; 1,25 l Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Spring onions; 6 Stem(s) Oregano; 1 can(s) (425 ml) Kidney beans; 1 can(s) (425 ml) Vegetable corn; 1 glass (190 ml) Jalapeños

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

450 g Carrots
750 g Potatoes
750 g Onions
2 TABLESPOONS Oil
3 TABLESPOONS Tomato paste
1,25 l Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Spring onions
6 Stem(s) Oregano
1 can(s) (425 ml) Kidney beans
1 can(s) (425 ml) Vegetable corn
1 glass (190 ml) Jalapeños

Directions

1
Peel, wash and slice the carrots diagonally. Peel and wash potatoes and cut them into pieces. Peel onions and cut into quarters or eighths depending on size. Heat the oil in a pot and fry the onions lightly. Add carrots and potatoes and fry briefly. Add tomato paste and sauté everything briefly. Deglaze with broth, season with salt and pepper and simmer covered for about 25 minutes
2
Clean, wash and cut the spring onions into rings, leaving aside some spring onion ends for garnishing. Wash oregano, shake dry. Pluck off leaves and chop finely. Drain kidney beans, corn and jalapeños, wash and drain. Stir the spring onions and oregano into the broth and cook briefly. Stir in the corn, beans and jalapeños, heat briefly in the soup. Season to taste once again. Garnish with the spring onions that have been set aside. Tortilla flat cakes taste good with it
3
If you do not like to eat spicy food, you can sprinkle the jalapeños separately