MEXICAN
BEAN SOUP
INGREDIENTS:
1 can baked beans
2½-3 cups of vegetable broth
1 tbsp chopped parsley
3 tbsp grated cheese
tortilla chips
one pinch pepper
½ tsp salt.
METHOD:
Cook baked beans in broth for 3-4
minutes. Add salt, parsley, pepper, and 1 tbsp cheese. Cook for a minute.
Remove from flame. Add cheese and crumble tortilla chips on the top before
serving.
SERVES 4.
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