Mexican soup with beef

Mexican soup with beef

Ingredients:

Small lean beef steak, one onion, 3 cloves of garlic, 2 spoonfuls of olive oil, 1/2 red pepper, one glass of sliced tomatoes, 3 glasses of vegetable broth or water, 3/4 glass of canned corn, 1 glass of boiled black or red beans, 1/3 glass of quinoa, 1 flat teaspoon of cumin, 1 tablespoon of ground sweet pepper, 1/2 teaspoon of ground or crushed coriander, a piece of chilli pepper
(2-3 cm), salt and black pepper to taste, 1 tablespoon of lime juice, 3 teaspoons of fresh coriander or chopped parsley.

 

Preparation:

  1. Wash the meat thoroughly and cut the beef across the fibres into very thin slices.
  2. Dice the onion into large cubes and add slices of garlic, then glaze in oil.
  3. Add diced peppers and all spices.
  4. Fry for 1-2 minutes.
  5. Add beef, stirring the entire time, fry until the meat becomes light brown.
  6. Add broth, tomatoes and water.
  7. Cook for 15 minutes on low heat, add corn and quinoa rinsed under running water.
  8. Cook for 15 minutes and season with salt and lime juice.
  9. Mix in pre-cooked beans.
  10. Warm up for 2 minutes.
  11. Serve with fresh coriander or parsley.