Mexican Beef And Corn Soup

• 2 onions peeled and cut into rings
• 1 clove garlic peeled and chopped finely
• 1 chilli pepper seeded and chopped finely
• 1 3/4 cups sweetcorn and kidney beans, drained
• 1 tablespoon olive oil
• 2 1/8 cups vegetable stock
• 5 1/4 ounces minced beef
• 3 5/8 cups chopped tomatoes
• 2 3/4 cups carrots peeled and sliced
• 2 teaspoons dried oregano
• 1 pinch sugar
• 2 spring onions sliced thinly
• 8 slices french bread
• 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, chilli pepper, sweetcorn, olive oil, vegetable stock, beef, tomatoes, carrots, oregano, sugar, spring onions, bread, fresh oregano

Taken from www.yummly.com/recipe/Mexican-Beef-and-Corn-Soup-1412184 (may not work)