Spicy Tomato Soup with Beef and Canned Beans

Soup with beef, tomatoes, beans, and chili is a thick, aromatic, moderately spicy, and very warming first course. Chili pepper adds piquancy to the soup, beef, and red beans add nutritional value, light acidity, and a bright, rich color – tomatoes in their own juice, and a bright color spot – with fresh parsley.

Summary

Ingredients

• Beef on the bone – 300 g
• Canned tomatoes in s / s – 300 g
• Canned red beans – 300 g
• Onions – 120 g (2 pcs.)
• Corn flour – 20 g
• Fresh chili peppers – 2 pcs.
• Fresh parsley – 15 g
• Vegetable oil – 20 ml
• Salt – 1.5 teaspoon

Instructions

1. The broth can be cooked the day before, and then the soup will take no more than 20 minutes. Wash the meat thoroughly, pour 1 liter of water into a saucepan and bring to a boil. Skim off the foam.
2. Cook the beef over low heat until tender, 1.5 hours. The broth should not boil too much, then it will be transparent.
3. When the broth is ready, you can prepare the right ingredients and start cooking the soup.

   

4. Cut the peeled onion into small cubes.
   Free hot peppers from seeds and cut into thin rings.
5. Heat vegetable oil in a skillet and sauté onions over medium heat until transparent, 6-7 minutes.
6. Grind the tomatoes in their own juice with an immersion blender and puree.
7. Pour the tomato puree into the skillet over the onion, bring to a boil and simmer for 4-5 minutes.
8. Then add the washed red beans and chopped hot peppers to the skillet. Simmer everything together without a lid for 10 minutes.
9. Remove the boiled beef from the broth and chop with a knife.
10. Mix a small amount of broth (about 100 ml) with the cornmeal and stir with a whisk so that there are no lumps.
11. Add the chopped meat and the contents of the skillet to the stock and bring to a boil.
12. Pour the broth and flour into a saucepan. Bring to a boil and turn off the heat under the saucepan.
13. Let the tomato soup with canned beans sit for 10-15 minutes.
14. Pour the soup into bowls, garnish with fresh parsley and serve.

    

    
    The dish is quite spicy, so don’t offer this soup to children, but adults will be delighted!
    The bright color and equally bright taste are an excellent warming first course for bad weather.