Mexican Bean soup

Try the original and delicious Mexican soup! If you are a fan of spicy, unusual and incredibly satisfying dishes, then traditional Mexican soup will appeal to you. The Mexican soup has a spicy spicy taste, has a vegetable aroma, looks very appetizing. See for yourself!

Maria

Recipe author

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Composition / ingredients

servings:

Meat broth

500

Ground beef

400

Tomatoes (cut in their own juice)

800

Canned beans (red)

400

Canned corn

400

Vegetable oil

Zira

Garlic powder

Chili pepper

0.5

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 29 % 5 g

Fats 29 % 5 g

Carbohydrates 41 % 7 g

94 kcal

GI: 14 / 43 / 43

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the ingredients. To make Mexican bean soup, we will need: 500 ml beef broth: 400 g ground beef; 800 g canned tomatoes in their own juice; 400 g canned red beans; 100 g canned corn; 2 tbsp vegetable oil; 1 tsp cumin; 1 tsp dry garlic; ½ tsp ground chili; ground black pepper to taste.
Step 2:
Tomatoes can be used already prepared - cut or take whole tomatoes in juice and cut into small pieces, removing the skin.
Step 3:
Drain the liquid from the canned beans and corn. The beans can be additionally rinsed.
Step 4:
Heat vegetable oil in a deep frying pan. Put the minced meat and fry it, stirring and breaking the lumps, for about 10-12 minutes.
Step 5:
Add tomatoes in their own juice to the pan. Stir and simmer all together for another 2-3 minutes.
Step 6:
Put the minced meat with tomatoes in a saucepan. Add canned beans and corn. Pour in the cumin, dry garlic, ground chili and mix.
Step 7:
Pour in the meat broth. Bring the soup to a boil and simmer over low heat for 7-10 minutes. At the end, taste the soup and, if necessary, add salt and pepper.
Step 8:
Remove the finished soup from the heat, cover with a lid and let it brew for about 10 minutes.
Step 9:
Pour the soup on plates and sprinkle with herbs to taste. Enjoy your meal!

Mexican soup is very different in its composition and cooking method from the soups more familiar to our man, but this does not mean that you should not cook it or try it!
The taste of the dish turns out to be different from borscht or pickle, but absolutely no worse.
This soup is exclusively for meat and poultry lovers - meat eaters are on their way.
Instead of canned beans, you can take dry. Only it will need to be soaked in a large amount of cold water in the evening and boiled until ready for about 40 minutes-1 hour.