Calories
184.4 kcal
Protein
44.2 g
Fat
66.8 g
Carbohydrates
22.4 g
Wash, peel and chop the onion, garlic and hot chili pepper into small pieces or cubes.
Grease a pan with olive oil. Put the chopped vegetables and fry until the onion's golden-brown. Next, season with cumin and oregano. Fry for a couple more minutes, and add few tablespoons of tomato paste (can be replaced by tomato juice). Simmer for about 5 minutes.
Heat the broth in a separate pot (you can cook it beforehand with any meat or buy the ready one in the store), add the beans (with drained liquid) and diced tomatoes, put all of this in and bring to a boil and cook for 15 minutes.
Done! Pour the soup in a bowl, serve and enjoy your meal! Additionally, decorate it with avocado slices or nacho chips.
The dish can be prepared in the form of a puree or more liquid, it all depends on the selected ingredients and the preferences of the cook.
Don't forget to add sugar with the tomato paste. Sugar helps to remove the excess sour taste.
How to cook the broth: wash the meat and put it in a deep saucepan. You can not cut the whole carcass. Pour in water so that it covers the meat. If you want it to be tasty, then salt immediately. If you prefer a tasty and clear broth, add salt at the end of cooking.
Wash and peel carrots and onions. Cut the carrot into several pieces, leave the onion whole or cut in half.
Put the pot on a slow fire. Make sure that the water does not boil, only small bubbles should form on the surface. This will allow the broth to remain transparent. To do this, remove the resulting foam in a timely manner.
During the cooking process, the water may boil away, so it should be added. After 1.5 hours, add carrots, onions and peppers to the broth. Cook for 1 more hour. When the time is up, try to separate the meat from the bones. If it doesn't work, cook more. If the meat comes off, it is ready - remove the pan from the heat and cool slightly.
Bon Appetit!
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