|2.||Red beans||1 B.|
|3.||Mix of vegetables||1 Pack|
|4.||Canned corn||0.5 B.|
|5.||Petiole celery||2 the stalk|
|6.||Green beans||100 Column|
|7.||Bulb onions||1 PC.|
|10.||Tomato paste||400 Column|
We cut the meat in large cubes, set to cook in 4 liters. pan with 1.5 liters of water. After the water boils, reduce the heat. Collect foam and leave to boil for an hour.
Grate the carrots, chop the onion finely and fry until golden in vegetable oil. Crush the garlic into the onion. To leave.
Stalk celery and chili chop. Peel fresh tomatoes and chop finely.
Pour a pack of Mexico City beans, beans and corn into the broth. Add fire to make it boil, then turn it down again.
After 15 minutes, put the onion with garlic, black beans, fresh tomatoes and celery with chili in a pan. Pour the tomato. Bring the Mexican soup to a boil. Salt and cook for another 2 minutes. Remove from heat, add cilantro. Mexican soup is ready.