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Mexican Bean Soup with Quick Cornbread
4 servings
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Mexican Bean Soup with Quick Cornbread Ingredients
MEXICAN
BEAN
SOUP
1 tb Chopped
parsley
1 pk MAGGI
Tomato
& Onion Soup
QUICK
CORN
BREAD (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
Grate
d 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:
Soup
Cuisine:
Mexican
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Ingredient Insight - look inside this recipe
Baking Powder
Beans
Beans
Butter
Chicken Stock
Corn
Cornmeal
Cumin
Flour
Garlic
Milk
Onion
Oregano
Parsley
Tomato
Vinegar
White Wine
Mexican
Soup
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