Mexico Soup

Name: Mexico Soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Onions; 1 Garlic clove; 1 red chilli pepper; 300 g Carrots; 1 can(s) (425 ml) Corn and kidney beans; 1 TABLESPOON Olive oil; 150 g Beefsteak minced meat; 500 ml Vegetable broth (instant); 1 can(s) (850 ml) Tomatoes; 1-2 TEASPOONS dried oregano; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 Spring onions; 8 discs (15 g each) Baguette; 7-10 Tbsp fresh oregano

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Onions
1 Garlic clove
1 red chilli pepper
300 g Carrots
1 can(s) (425 ml) Corn and kidney beans
1 TABLESPOON Olive oil
150 g Beefsteak minced meat
500 ml Vegetable broth (instant)
1 can(s) (850 ml) Tomatoes
1-2 TEASPOONS dried oregano
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 Spring onions
8 discs (15 g each) Baguette
7-10 Tbsp fresh oregano

Directions

1
Onions peel and cut into slices. Peel garlic and chop finely. Clean the chilli pepper, carve lengthwise, remove seeds and dice finely. Peel, wash and slice carrots.
2
Drain corn and beans and rinse briefly. Heat the oil in a pot, fry the onion, garlic and chilli in it. Add minced meat and fry until golden brown. Add carrots, beans and corn and deglaze with broth.
3
Stir in the tomatoes, bring to the boil, cover and simmer for about 20 minutes at medium heat. Clean and wash spring onions and cut into fine rings. Stir oregano into the soup and season with salt, pepper and 1 pinch of sugar.
4
Arrange the soup in a pot. Sprinkle with spring onion rings and serve garnished with fresh oregano if desired. Serve with baguette bread.