Chilean Fire Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 100 g mararine
- 125 g tomato paste
- 2 onion (s), diced, or spring onions
- 150 g red pepper (s)
- 0.5 ½ bottle chili sauce
- 1 liter vegetable stock, instant
- 500 g minced meat
- 1 small Can (s) beans, red
- 0.5 ½ cup cream
- 1 tablespoon potato flour
- salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Stew the margarine with the tomato paste and onions in a soup pot. Add the peppers diced and season with paprika powder. Add the chilli sauce and the meat stock and cook for 15 minutes.
- In the meantime, fry the minced meat and season with salt and pepper. Fry the red beans (drained and rinsed) briefly with the meat and then add everything to the soup.
- Now mix the cream with the potato flour (or flour) and then stir into the soup. Then let the soup boil for 7-10 minutes and season with paprika powder, salt and pepper. I still have a lot of chili powder.
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