Quick Soup with Vegetable Mix “Mexico” Recipe
Canned vegetable mix “Mexico” with red beans, corn and sweet pepper in tomato sauce is an excellent choice for those housewives who need to feed their family quickly and nutritiously. Having a jar of this mixture in the pantry, you can cook a full-fledged soup for lunch in half an hour.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Before you start cooking, boil the kettle. In a saucepan with a thick bottom, heat the oil and lightly fry the diced onions and carrots.
  2. Add the diced potatoes and also lightly fry everything together.
  3. Pour boiling water from the kettle and cook over low heat for about 10 minutes, until the potatoes are soft. The amount of water is designed for a fairly thick soup, if you want a more liquid soup, increase the volume of water to 1 liter.
  4. Add the canned vegetable mixture “Mexico” to the pan. The composition of these canned foods: red beans, corn, sweet pepper, tomato paste, sugar, salt. The net weight of one jar is 310 grams
  5. Boil everything together for another 5 minutes, add salt and sugar if necessary. Put a couple of bay leaves.
  6. Season the soup with crushed garlic, chopped parsley and a few drops of tabasco sauce for piquancy. If you cook for children, then garlic and tabasco can be excluded.
  7. Crackers made of gray bread are ideal for soup. That’s how you can cook a full-fledged soup in just 20-30 minutes. Despite the fact that the soup is lean, it is very satisfying. And you don’t always need meat soups, sometimes you can cook something simpler.
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