Mexican Hot Soup

INGREDIENTS:

2 tbsp oil

2 medium onions, finely diced

2 sticks celery, finely chopped

1 red pepper, cored, deseeded and finely diced

100g/ 4oz raw minced beef

a pinch to 1 1/2 tsp chilli powder

750ml/ 1 1/4pints beef stock

2 tbsp tomato puree

salt and pepper

175g/ 6oz canned red kidney beans

2 tbsp chopped parsley

1 Heat the oil in a pan and fry the onions, celery and red pepper for 3-4 minutes.

2 Mix in the minced beef, then blend in the chilli powder. Add only a minimum amount as a rest can be added during cooking.

3 Blend in the stock and tomato puree and bring the soup to the boil. Cover and simmer for 20 minutes. Add salt, pepper and chilli powder if desired

4 Tip in the canned red beans and add the parsley. Heat the soup and serve.

Barbettezene is Mystery and History lover with passion for paranormal activities and interesting facts from the past.

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