Ingredients

Title Value
1. Beef 0.5 Kg
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.
8. Carrot 1 PC.
9. Tomatoes 2 PC.
10. Tomato paste 400 Column
11. Garlic 1 clove
12. Chilli 1 PC.
13. Salt taste
14. Cilantro 50 Column

Cooking

1. Stage

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.

1. Stage. 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.

2. Stage

Grate the carrots, chop the onion finely and fry until golden in vegetable oil. Crush the garlic into the onion. To leave.

1. Stage. Grate the carrots, chop the onion finely and fry until golden in vegetable oil. Crush the garlic into the onion. To leave.

3. Stage

Stalk celery and chili chop. Peel fresh tomatoes and chop finely.

1. Stage. Stalk celery and chili chop. Peel fresh tomatoes and chop finely.

4. Stage

Pour a pack of Mexico City beans, beans and corn into the broth. Add fire to make it boil, then turn it down again.

1. Stage. Pour a pack of Mexico City beans, beans and corn into the broth. Add fire to make it boil, then turn it down again.

5. Stage

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.

1. Stage. After 15 minutes, put the onion with garlic, black beans, fresh tomatoes and celery with chili in a pan. <strong> </strong> Pour the tomato. Bring the <strong>Mexican soup</strong> to a boil. Salt and cook for another 2 minutes. Remove from heat, add cilantro. <strong>Mexican soup is</strong> ready.

6. Stage

Bon Appetit!!!