Calories
257 kcal
Protein
53.5 g
Fat
71.8 g
Carbohydrates
17.4 g
First, prepare all the vegetables. Wash and cut the onion into about 0.4 inch thick slices (if it's a bulb onion, but leeks are recommended). Do the same with the bell pepper and garlic and put everything in a pre-greased with vegetable oil saucepan. Simmer for 8 minutes.
Meanwhile, pour the tomatoes with boiling water for 2 minutes, make a cross cuts with a knife in the bottom of tomato and remove the skin. Dice them.
Cut the tomatoes into cubes and add them into the pot, then pour in the beef broth and the dry white wine. Simmer for about 3-5 minutes.
Next, add meat to the pan with vegetables. Cook for 15 minutes.
At the end, add 2 tablespoons of washed canned red beans with no liquid and cook for 5 minutes. Turn off the heat and let the soup stand for a while. After 20-30 minutes, pour into plates and enjoy.
It's better to serve the soup with nacho chips or sour cream.
If you are a vegetarian and eat fish, you can use the same cooking technique by adding seafood such as shrimp, crab, cod, mahi-mahi or any other hard fin fish. Remember, always mix cooked seafood with the cooked soup just to warm it up, otherwise it will become rubbery, dry and tough.
Serve bowls with extra tortilla chips, grated cheese, finely chopped green onions, finely chopped cilantro, sour cream-and let your family or guests pour the soup according to their preference.
Bon Appetit!
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