Oven soup con carne
easy
135 mins
135 mins
Ingredients
- 1 can(s) (425 ml) Vegetable maize
- 1 can(s) (425 ml) Kidney Beans
- 2 Federation Spring onions
- 2 green chillies
- 1 kg Pork goulash
- 2 TABLESPOONS Oil
- 1 TABLESPOON Flour
- 1 (180 ml) bottiglia di salsa al peperoncino
- 1 can(s) (850 ml) Tomatoes
- 1 TABLESPOON Instant vegetable stock
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 7-10 Tbsp Cayenne pepper
- 7-10 Tbsp Sweet peppers
- 1/2 bunch Parsley
Directions
- 1
Put corn and beans on a sieve, rinse and drain. Clean, wash and cut spring onions into rings. Halve the chillies lengthwise, scrape out the seeds. Wash the pods and chop finely. Dab meat dry.
- 2
Heat the oil in a roasting pan, fry the goulash in 3-4 portions. Add spring onions, chilli and fried meat and fry for another 1-2 minutes while turning. Dust with flour and sauté while stirring. Gradually stir in 750 ml water. Add chili sauce, beans, corn and tomatoes, bring to the boil and stir in broth. Season with salt, pepper and cayenne pepper. Cover and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 3/4 hours. Season oven soup with salt, paprika and possibly cayenne pepper. Wash parsley, dab dry and cut into strips.
- 3
Season with salt, pepper and cayenne pepper. Cover and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 3/4 hours. Season oven soup with salt, paprika and possibly cayenne pepper. Wash parsley, dab dry and cut into strips. Sprinkle soup with it. Serve with tacos and sour cream
- 4
With 6 people:
Nutrition Facts
390 kcal
31 g
8 g
44 g
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