Mexican Bean Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s), chopped
- 1 red pepper (s), cut into pieces
- 1 leek stick (s), cut into rings
- 3 tablespoon olive oil
- 250 g minced beef
- 1 clove garlic
- 1 sachet spice mixture, Mexican
- 3 tablespoon tomato paste
- 1 liter vegetable stock
- 1 can kidney beans
- 1 can white beans in tomato sauce
- Salt and pepper from the mill
- oregano
- Paprika powder, hot pink
- 2 tablespoon parsley, smooth, chopped
Print Recipe
Pin Recipe Instructions
- Heat the oil in a large saucepan, fry the onion in it, add the ground beef and fry it, squeeze the clove of garlic, season with salt and pepper, add oregano, paprika powder and the Mexican spice mixture, add tomato paste, paprika strips and leek rings and stir. Pour in the vegetable stock, bring to the boil and simmer for 15 minutes.
- Add the kidney beans (drain in a sieve beforehand) and the baked beans with the liquid to the soup and heat. Season again to taste and serve sprinkled with parsley.
- Serve with fresh baguette.
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