Bean vegetable soup

Name: bean vegetable soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Dutch
Ingredients: 85 g butter; 300 g minced beef; 1 look Mexican melange (400 g, drained); look mini corn on the cob (a 425 g), drained; 1 liter tomato juice; 2 chicken stock tablets; 100 g green beans; 2 el chives box of 50 g, freezer; 1 look kidney beans (400 g), drained and rinsed; 1 baguette

A tasty Dutch recipe. The main course contains the following ingredients: meat, butter, minced beef, Mexican (melange (400 g, drained)), mini corncob ((a 425 g), drained), tomato juice, chicken stock, green beans, chives (box of 50 g, frozen) , kidney beans ((400 g), drained and rinsed) and baguette.

Ingredients

Directions

Heat 25 g of butter in a soup pan and fry the minced meat in 5 minutes.
Add the Mexico blend and the corncobs and cook for another 3 minutes.
Bring the tomato juice, the chicken stock capsules and 500 ml water to the boil.
Remove the stalk and the tip of the green beans and add the green beans to the soup.
Cook for 15 minutes on low heat.
Add the kidney beans for the last 5 minutes.
Mix 60 g butter with the chives.
Divide the soup over 4 bowls and serve with baguette and chive butter..