Mexican Bean Soup with Quick Cornbread

Mexican Bean Soup with Quick Cornbread Ingredients

MEXICAN BEAN SOUP	1 tb Chopped parsley
1 pk MAGGI Tomato & Onion Soup	QUICK CORNBREAD (MAKES 1
2 1/2 c Water	1 c Flour
1 400 gram can baked beans	1 tb Baking powder
1 sm Garlic clove; crushed	1 pk MAGGI Onion Soup Mix
1 ts Ground cumin	1/2 c Medium or fine cornmeal
1/2 ts Dried oregano	50 g Butter
1/8 ts Mexican chilli powder;	1 c Grated tasty cheese
Freshly ground black pepper	1/2 c Milk; approximately
1 ts White wine vinegar	1 ts Vinegar
2 ts MAGGI Chicken Stock Powder	Extra milk
1 sm Red or green pepper; diced	Extra cornmeal

Instructions for Mexican Bean Soup with Quick Cornbread

Mexican Bean Soup: Combine the soup mix and water in a medium saucepan. Bring to the boil, stirring constantly. Stir in the remaining ingredients, except the parsley. Simmer the mixture over a low heat for 10 minutes. Stir occasionally. Sprinkle with the parsley and serve with Quick Cornbread. Quick Cornbread: Sift the flour, baking powder and soup mix into a bowl. Add the residue from the sifter. Stir in the cornmeal. Rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the cheese. Make a well in the centre of the dry ingredients. Combine the milk and vinegar and pour into the well. Mix to a soft dough, adding more milk if necessary. Turn out onto a lightly floured surface. Knead the dough 10-15 times with the fingertips. Pat out to a circle about 3cm thick. Place on an oven tray that has been lightly sprinkled with cornmeal. Mark the top of the dough into 8 sections. Brush with a little milk and sprinkle lightly with cornmeal. Bake in a preheated oven at 210-220 C. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Mexican

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