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.