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Bobbie Gibson Paulson
Spicy corn soup with kidney beans
A nice mexican recipe. The main course contains the following ingredients: meat, corn kernels (300 g), olive oil, chorizo ((sausage), diced), onion (chopped), beef broth (350 ml), milk, hot peppersauce, kidney beans ((400 g), drained), fresh coriander ((a 15 g) and coarsely cut).
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Ingredients
Directions
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Puree the corn grains in the food processor.
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Heat the oil in a pan and fry the chorzio and onion for 3 minutes on low heat. Add the stock, milk, maize and hot peppersauce and bring to the boil. Cook for 5 minutes on low heat. Stir in the kidney beans and let the soup boil for another 3 minutes. Divide the soup over 4 bowls and garnish with the coriander.
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Nutrition
420Calories
Sodium37% DV895mg
Fat38% DV25g
Protein42% DV21g
Carbs9% DV28g
Fiber32% DV8g
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