Mexican Pot

    3 hours 20 minutes

    A hearty Mexican style soup with beef, sweetcorn, kidney beans and chorizo, featuring subtle sour and spicy flavours. Great for a cold day. Best served with garlic and cheese bread.

    1 person made this

    Makes: 3 liters

    • 350g diced beef
    • salt and black pepper, to taste
    • 2 beef stock cubes
    • 2 bay leaves
    • 1 (200g) tin sweetcorn, drained
    • 1 (200g) tin red kidney beans, drained
    • 150g to 200g chorizo slices (about 3mm thick)
    • 1/2 a small cabbage, diced
    • 3 medium carrots, cut to sticks
    • 1 leek, chopped
    • 1 whole head of garlic, chopped
    • 3 celery sticks, chopped
    • 3 tablespoons tomato puree
    • 1 tablespoon sugar
    • 2 tablespoons spirit vinegar or lemon juce
    • pinch parsley (fresh or dried)

    Preparation:20min  ›  Cook:3hours  ›  Ready in:3hours20min 

    1. Bring 3 litres of water to the boil. Add salt to taste, then add your washed and diced beef. Add bay leaves, beef stock cubes and black pepper allow to simmer for 90 minutes so meat becomes soft.
    2. When meat is soft add sweetcorn, kidney beans, celery sticks, leek, chorizo, cabbage, garlic and carrots, and allow to cook for another half an hour. Then add vinegar, tomato puree, sugar and parsley then leave to simmer for another half hour.

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