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  • Mexican Bean Soup With Quick Cornbread

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    Mexican Bean Soup With Quick Cornbread
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 pkt MAGGI Tomato & Onion Soup Mix
    • 2 1/2 c. water
    • 1 x 400 gram can baked beans
    • 1 sm garlic clove, crushed
    • 1 tsp grnd cumin
    • 1/2 tsp dry oregano
    • 1/8 tsp Mexican chilli pwdr, approx freshly grnd black pepper
    • 1 tsp white wine vinegar
    • 2 tsp MAGGI Chicken Stock Pwdr
    • 1 sm red or possibly green pepper, diced
    • 1 Tbsp. minced parsley
    • 1 c. flour
    • 1 Tbsp. baking pwdr
    • 1 pkt MAGGI Onion Soup Mix
    • 1/2 c. medium or possibly fine cornmeal
    • 50 gm butter
    • 1 c. grated tasty cheese
    • 1/2 c. lowfat milk, approximately
    • 1 tsp vinegar extra lowfat milk extra cornmeal

    Directions

    1. Mexican Bean Soup:Combine the soup mix and water in a medium saucepan.
    2. Bring to the boil, stirring constantly.
    3. Stir in the remaining ingredients, except the parsley.
    4. Simmer the mix over a low heat for 10 min. Stir occasionally.
    5. Sprinkle with the parsley and serve with Quick Cornbread.
    6. Quick Cornbread:Sift the flour, baking pwdr and soup mix into a bowl. Add in the residue from the sifter.
    7. Stir in the cornmeal.
    8. Rub in the butter till the mix resembles coarse breadcrumbs.
    9. Stir in the cheese.
    10. Make a well in the centre of the dry ingredients. Combine the lowfat milk and vinegar and pour into the well. Mix to a soft dough, adding more lowfat milk if necessary.
    11. Turn out onto a lightly floured surface. Knead the dough 10-15 times with the fingertips. Pat out to a circle about 3cm thick.
    12. Place on an oven tray which has been lightly sprinkled with cornmeal.
    13. Mark the top of the dough into 8 sections. Brush with a little lowfat milk and sprinkle lightly with cornmeal.
    14. Bake in a preheated oven at 210-220 C.

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