Filter
Reset
Sort ByRelevance
J_Andrews
Mexican bean corn soup
Also try this delicious Mexican bean corn soup
Share
Tweet
Pin
Whatsapp
Print
Ingredients
- 2 tablespoon peanut oil
- 2 tablespoon olive oil
- 1 clove garlic shredded
- 150 salami in cubes
- 150 chorizo
- 1 chicken broth with meat à 350 ml
- Beef broth with meat à 350 ml
- 1 tablespoon chili sauce
- 1 teaspoon Tabasco
- 400 Red beans rinsed, drained, canned
- 200 maize rinsed, drained
- 1 spring / forest onion in rings
- 3 twig fresh coriander coarsely chopped
- 30 gram tortilla chips natural
Kitchen Stuff
Directions
-
Heat the oil in a soup pan or wok. Fry the onion, the garlic and the salami.
-
Pour the stock, diluted with water according to the instructions on the package, and add the chili sauce or tabasco. Cook for 2 minutes.
-
Scoop the beans and corn through and heat without cooking.
-
Spoon the soup into warm bowls or plates. Sprinkle any spring onion or coriander and serve the tortilla chips.
-
40 minLunchbutter, liquid baking product, onion, sugar, White wine, Meat bouillon, fresh thyme, dried thyme, baguette, gruyere, mature cheese,onion soup with cheese croutons
-
15 minLunchspicy tomato sauce, vegetable stock, tortellini, fresh basil, Parmesan cheese,fast tomato soup with tortellini
-
20 minLunchradishes, White wine vinegar, mustard, olive oil, fresh chives, arugula, watercress, roast beef (meat products),radish salad with roast beef
-
20 minLuncheggplant, olive oil, beef tomatoes, garlic, shawarma sandwiches, bluefin cheese, fresh basil,pita sandwich with eggplant and bluefin cheese
Nutrition
390Calories
Sodium0% DV0g
Fat38% DV25g
Protein32% DV16g
Carbs7% DV22g
Fiber0% DV0g
Loved it