Mexican Beef And Corn Soup

• 2 None onions, peeled and cut into rings
• 1 clove garlic, peeled and chopped finely
• 1 None red chilli pepper, seeded and chopped finely
• 1 can (425ml) sweetcorn and kidney beans, drained
• 1 tbsp olive oil
• 500 ml vegetable stock
• 150 g minced beef
• 1 can (850ml) chopped tomatoes
• 300 g carrots, peeled and sliced
• 1-2 tsp dried oregano
• 1 pinch sugar
• 2 None spring onions, sliced thinly
• 8 slices French bread
• None None fresh oregano for garnish

1. Heat the oil in a large saucepan over medium heat. Add the onions, garlic and jalapeno and cook, stirring often, for 5 mins. Add the ground beef and cook until browned, breaking up the pieces with a wooden spoon. Stir in the carrots, beans and corn. Add the broth, tomatoes, dried oregano and sugar, increase heat and bring to a boil. Reduce the heat, cover and simmer for 25-30 mins until flavors have blended. Season with salt and pepper. Serve garnished with scallions and fresh oregano, if you like, with the bread on the side.

onions, clove garlic, red chilli pepper, kidney beans, olive oil, beef, tomatoes, carrots, oregano, sugar, spring onions, bread, fresh oregano

Taken from recipes-plus.com/api/v2.0/recipes/16868 (may not work)