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.
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|Serving Size: 1 Serving (132g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 97 (42%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 26.9mg||8 %|
|Sodium 349.7mg||12 %|
|Potassium 70.5mg||2 %|
|Total Carbohydrate 30.1g||9 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 28.9g|
|Protein 4.2g||6 %|
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Calories per serving: 233
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