Mexican Soup À La Coco
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- margarine
- 500 g minced meat, half and half
- 1 onion (s)
- 1 clove garlic
- 3 tablespoon tomato paste
- 2 bell pepper (s), green
- 2 cubes broth
- 1 small Can corn
- 2 cans tomato (s), chunky
- 1 point tomato (s), happened
- tomato ketchup
- Lovage or Maggi a. d. bottle
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Fry the minced meat well in margarine in a pan. Season with salt, pepper and Maggi. Finely chop the onion and add. Fold in tomato paste.
- Dice the paprika and place in a saucepan filled with ¼ liter of water. Add the strained tomatoes, stock cubes, pressed garlic clove and tomato pieces and simmer gently. When the minced meat is well seared, add it to the saucepan as well. Add ketchup (generously) to thicken. Finally stir in the corn and season to taste again.
- Tip: The soup tastes best when you let it steep overnight! If you like it particularly hot, you can cook a dried chilli pepper with it. The soup tastes very good without garlic.
- If the soup is too runny, just thicken it with a dark sauce thickener.
- The soup can also be frozen well.
- If you want it to be a party soup, simply use two to three times the amount!
- Herb butter baguette and a cold beer go well with this.
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