Chili-con-carne soup
- 2 small onions
- 1 Garlic clove
- 1 jar (s) (425 ml) Kidney beans
- 1 jar (s) (425 ml) white beans
- 2 EL Oil
- 500 g mixed minced meat
- 2 EL Tomato paste
- Salt
- pepper
- sweet paprika
- ground cumin
- 2 jar (s) (425 ml) chopped tomatoes
- 500 ml vegetable broth
- 200 g Mini penne pasta
- 1/2 Pot of coriander
- 100 g Cheddar cheese
30 minutes
very easy
- 1.
- Peel and finely dice onions. Peel garlic and chop finely. Rinse the beans in a colander. Heat the oil in a roasting pan. Fry the mince in it for about 4 minutes, then add the onions and garlic.
- 2.
- Stir in tomato paste, season with salt, pepper, paprika and cumin. Pour in the tomatoes and stock, add the beans, cover and simmer for 15–20 minutes.
- 3.
- Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Wash the coriander, shake dry and finely chop the top 1/3 of the stems. Grate cheese. Drain the pasta and add to the soup.
- 4.
- Season the soup to taste. Stir in half of the coriander and cheese. Pour soup into deep plates and sprinkle with remaining cheese and coriander. Lye pastries taste good with them.
1 person approx.:
- 550 kcal
- 2310 kJ
- 33 g protein
- 26 g fat
- 38 g carbohydrates
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