Oven soup con carne

Name: Oven soup con carne
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 5
Ingredients: 1 can(s) (425 ml) Vegetable maize; 1 can(s) (425 ml) Kidney Beans; 2 Federation Spring onions; 2 green chillies; 1 kg Pork goulash; 2 TABLESPOONS Oil; 1 TABLESPOON Flour; 1 (180 ml) bottiglia di salsa al peperoncino; 1 can(s) (850 ml) Tomatoes; 1 TABLESPOON Instant vegetable stock; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Sweet peppers; 1/2 bunch Parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 5

1 can(s) (425 ml) Vegetable maize
1 can(s) (425 ml) Kidney Beans
2 Federation Spring onions
2 green chillies
1 kg Pork goulash
2 TABLESPOONS Oil
1 TABLESPOON Flour
1 (180 ml) bottiglia di salsa al peperoncino
1 can(s) (850 ml) Tomatoes
1 TABLESPOON Instant vegetable stock
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Cayenne pepper
7-10 Tbsp Sweet peppers
1/2 bunch Parsley

Directions

1
Put corn and beans on a sieve, rinse and drain. Clean, wash and cut spring onions into rings. Halve chillies lengthwise, scrape out seeds. Wash the pods and chop finely. Wash the flesh, dab dry.
2
Heat oil in a roasting pan, fry goulash in 3-4 portions. Add spring onions, chilli and fried meat and fry for another 1-2 minutes while turning. Dust with flour and sauté while stirring. Gradually stir in 750 ml water. Add chili sauce, beans, corn and tomatoes, bring to the boil and stir in broth. Season with salt, pepper and cayenne pepper. Cover and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 3/4 hours. Season oven soup with salt, paprika and possibly cayenne pepper. Wash parsley, dab dry and cut into strips.
3
Season with salt, pepper and cayenne pepper. Cover and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 3/4 hours. Season oven soup with salt, paprika and possibly cayenne pepper. Wash parsley, dab dry and cut into strips. Sprinkle soup with it. Serve with tacos and sour cream
4
With 6 people: