Mexican Beef And Corn Soup - cooking recipe

Ingredients

2 None onions, peeled and cut into rings
1 clove garlic, peeled and chopped finely
1 None red chilli pepper, seeded and chopped finely
1 can (425ml) sweetcorn and kidney beans, drained
1 tbsp olive oil
500 ml vegetable stock
150 g minced beef
1 can (850ml) chopped tomatoes
300 g carrots, peeled and sliced
1-2 tsp dried oregano
1 pinch sugar
2 None spring onions, sliced thinly
8 slices French bread
None None fresh oregano for garnish

Preparation

Heat the oil in a large saucepan over medium heat. Add the onions, garlic and jalapeno and cook, stirring often, for 5 mins. Add the ground beef and cook until browned, breaking up the pieces with a wooden spoon. Stir in the carrots, beans and corn. Add the broth, tomatoes, dried oregano and sugar, increase heat and bring to a boil. Reduce the heat, cover and simmer for 25-30 mins until flavors have blended. Season with salt and pepper. Serve garnished with scallions and fresh oregano, if you like, with the bread on the side.