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Mexican soup
Number of servings: 6
Ingredients
- White beans -
- Red beans -
- Corn -
- Carrot -
- Parsnip -
- Red bell pepper -
- Green bell pepper -
- Yellow bell pepper -
- Tomato -
- Turkey minced meat -
- Tomato paste -
- Garlic -
- Onion -
- Sea salt -
- Black pepper -
- Basil -
- Oregano -
- Cayenne pepper -
- Herbes de Provence -
- Sweet pepper -
Cooking instructions
- 1 can of white beans
- 1 can of red beans -> drain
- 1 can of corn -> strain
- 3 carrots -> cut into cubes
- 1 parsnip -> diced
- colorful peppers (yellow, green, red) -> diced
- 3 peeled tomatoes -> chopped
- 1 kg of minced turkey meat
- tomato paste or tomato passata
- a couple of cloves of garlic
- 1 onion
- sea salt, pepper, basil, oregano, chilli, herbs de Provence, sweet peppers
- Fry finely chopped onion and garlic in a pan, add half of the meat, all fry until golden brown.
- Boil the vegetables: carrots, parsnips, peppers, and tomatoes.
- Add the fried meat, drained corn, then add beans and cook approximately ½ hours.
- At the end, add the tomato puree or passata and spices to taste.
- Cook all for 15 minutes.
- Form the meatballs from the second part of the meat and fry in a pan.
- Olga -
