Corn is not capricious, undemanding to the quality of the soil, so many farmers grow it instead of wheat or rye. The decision is rational, since the product is in demand in cooking. From corn flour you can bake tortillas, boil porridge, corn grains become a good addition to side dishes and salads. You can also cook first courses from them. Puree corn soup has a truly unique taste, delicate, slightly sweetish, but not devoid of some piquancy. Corn goes well with seafood, poultry, which will be an excellent addition to the dish, give it additional flavor notes, make it even more satisfying and healthy.

Cooking features

From corn, you can make a soup with a soft and thick consistency, a delicate sweetish taste. However, not knowing how to cook this dish, you can make irreparable mistakes, due to which it will acquire a bitter aftertaste or not at all fit for consumption.

• Corn cannot be salted during cooking; you can add salt only at the very last stage of cooking, when the corn kernels have already been mashed. Otherwise, the grains will instantly harden, you will never be able to cook them until soft.
• To obtain a soup with a soft consistency and without a bitter aftertaste, boiled corn must be rubbed through a sieve to get rid of the shells. An exception is canned corn, which can be chopped with a blender.
• If the soup seems to you not thick enough, you can add flour fried in oil to it. This will not only thicken the consistency of the dish, but also give it a piquant flavor, allowing it to balance sweet taste corn.
• Corn soup will taste less sweet when cooked in meat or chicken broth. It is not forbidden to add to the dish and hot spices such as chili peppers.
• It is customary to add milk or cream to mashed corn soup, which makes the taste of the dish softer and more balanced.

Before serving, you can put a lump of butter or a spoonful of sour cream in the corn soup.

Fresh Corn Puree Corn Soup

• corn (separated from fresh ears of grain) - 0.4 kg;
• water or chicken bouillon- 0.5 l;
• milk - 0.25 l;
• onions - 100 g;
• butter- 40 g;
• wheat flour - 30 g;
• ground black pepper - a pinch;
• nutmeg - pinch;
• Bay leaf- 2 pcs.;
• salt to taste.

Cooking method:

• Wash the corn cobs, dry with a towel, remove the leaves. Use a large, sharp knife to cut off the corn kernels and place them in a saucepan. To obtain the number of grains specified in the recipe, 2-3 ears are required, depending on their size.
• Cover the corn with water and place it on the stove. When the water boils, add the laurel leaves. Cook until the corn kernels are quite soft.
• While the corn is boiling, peel the onion, cut into small cubes.
• Throw the boiled corn in a colander, pour the broth into a separate container. Throw away the bay leaves.
• Melt butter in a clean saucepan, put onion in it, fry until soft.
• Add sifted flour, stir immediately.
• Pour the corn broth into a saucepan in a thin stream, whisking the contents of the pan at the same time. This is necessary so that no lumps form.
• Add corn kernels, simmer for 10 minutes.
• Wipe the resulting thick mass through a sieve, return to the pan.
• Pour in the milk and return the pan to the heat.
• When the soup begins to boil, add nutmeg and pepper to it, salt to taste. Cook, stirring occasionally, for 2-3 minutes and remove from heat.

Recipe for the occasion::

Thick corn soup with delicate creamy notes and a sweetish taste is popular with children. Even if they often refuse first courses, this unusual soup eat with pleasure.

Chicken Corn Soup

• canned corn - 0.35 kg (2 cans);
• chicken broth - 0.5 l;
• potatoes - 0.3 kg;
• onions - 100 g;
• boiled chicken meat - 0.2 kg;
• cream - 0.4 l;
• olive oil - 30 ml;
• salt, curry, thyme, rosemary to taste.

Cooking method:

• Peel potatoes, cut into medium-sized cubes.
• Open the cans, drain the liquid from them.
• Boil chicken broth, strain. Remove the chicken from the broth and cool. Separate the meat from the bones, cut into small pieces.
• Pour out the amount of broth necessary for making the soup.
• Pour oil into the bottom of the pan. Put the pot on fire.
• After 2-3 minutes, put the onion in the heated oil, fry it until golden brown.
• Pour in the broth, wait for it to boil, put potatoes in it, add corn.
• Cook until the potatoes are tender.
• Transfer the contents of the pot to a blender bowl and turn into homogeneous mass... Return it to the pot.
• Add salt, spices and cream. Put on fire.
• As soon as the soup starts to boil, remove the pan from the heat.
• Add the chicken pieces and let the soup steep for 5-10 minutes.

The corn soup prepared according to this recipe is recommended to be served with wheat croutons. Make them better at home... If you use store-bought croutons, choose those that have the most neutral taste. Croutons with the aroma of greens and cheese are suitable.

Shrimp Corn Soup

• canned corn - 0.35 kg;
• water - 0.5 l;
• milk - 0.5 l;
• wheat flour - 30 g;
• butter - 30 g;
• ground black pepper, salt - to taste;
• boiled frozen shrimp (peeled) - 0.3 kg.

Cooking method:

• Pour the corn with water, place on the stove, bring to a boil and cook for 15 minutes. Break up the resulting mass with a blender.
• Melt the butter in a saucepan, fry the flour in it.
• Pour in the slightly warmed milk, whisking the contents of the pan with a whisk. Cook for 2-3 minutes.
• Pour the resulting liquid into a pot of corn. Stir, put on fire.
• Cook the soup, stirring occasionally, until it begins to simmer.
• Add shrimp, spices, salt. Continue stirring the soup for 5-15 minutes, depending on the size of the shrimp.

This exquisite soup will please even the most picky gourmets. If desired, the shrimp can be fried in olive oil... Then you need to cook them less. For the soup cooked according to this recipe, you should offer wheat croutons or croutons with shrimp flavor.

Pumpkin Corn Soup

• boiled corn (grains) - 0.3 kg;
• pumpkin pulp - 0.2 kg;
• garlic - 4 cloves;
• onions - 100 g;
• refined vegetable oil- 60 ml;
• water - 1 l;
• salt, black pepper, turmeric - to taste;
• pumpkin seeds, corn chips - for serving.

Cooking method:

• Peel the dried pumpkin seeds, heat slightly in a dry frying pan.
• Chop the garlic finely with a knife.
• Separate the corn kernels from the boiled ears.
• Cut the pumpkin pulp into cubes about a centimeter in size.
• Peel the onion, fry in olive oil until soft, mix with garlic.
• Pour the pumpkin with water, put it to boil.
• When the pumpkin is soft, add corn and onions to it, cook for 10 minutes.

Soups are made from frozen or canned corn, grits, and even young corn cobs. This is a healthy dish - nutritious and moderately high in calories.

With a small amount of protein, corn contains many vitamins, amino acids, lysine, carotene and is prized for its high fiber content.

Cream soups and cream soups are prepared sweet and savory, with milk or cream. They are rich in meat, fish and vegetable broths with the addition of cream cheeses and seafood. They can include vegetables, roots, mushrooms, spices and herbs.

Toasted soups are served with croutons, croutons, sour cream or finely chopped cheese, and sprinkled with herbs.

Creamy Shrimp Corn Soup

The recipe is easy to prepare and will not take long. Choose not sweet corn for this soup. You can make a similar soup with crab - it will be more aromatic.

Serve the finished dish on the table, sprinkle with chopped parsley, you can decorate with a lemon wedge. Cooking time - 45 minutes.

Ingredients:

• canned corn - 2 cans of 350 gr .;
• shrimp - 200-300 gr;
• onions - 1 pc;
• carrot - 1 pc;
• cream - 50-100 gr;
• butter - 80-100 gr;
• boiled water - 1.5 l;
• potatoes - 2-3 pcs;
• ground black pepper - on the tip of a knife;
• salt - 0.5 tsp;
• parsley greens - 2 sprigs.

Cooking method:

1. Heat the butter in a deep saucepan and fry the onion, cut into thin slices, in it. Add coarsely grated carrots.
2. Cut the potatoes into small cubes, sauté with onions and carrots for 5 minutes.
3. Drain the marinade from the canned corn and add it to the fried vegetables in a saucepan, stir, cover with water, cook until the potatoes are cooked for 15-20 minutes.
4. Cool the bowl with the soup slightly, chop the vegetables with a blender until puree. Combine the cream and puree and bring everything to a boil, season with salt. If the soup is thick, add a little broth or water.
5. Peel the shrimps, add to the soup, pepper and let simmer over low heat for about 3 minutes.

Corn grits soup with chicken and cream cheese

Cooking time, taking into account the cooking of the broth - 2.5 hours. To shorten the cooking time, you can replace the cereal with cornflakes, which are boiled for 15 minutes.

Serve ready meal hot, in deep transparent plates. Put one spoon on top soft cheese and sprinkle with chopped herbs.

The output is 2.5 liters or 5 full servings.

Ingredients:

• half a chicken carcass;
• water - 3 liters;
• corn grits - 1 glass;
• potatoes - 4-5 pcs;
• onions - 2 pcs;
• carrots - 1 pc;
• parsnip or parsley root - 1 pc;
• vegetable oil - 50-70 gr;
• a set of spices for soup;
• bay leaf - 1 pc;
• black peppercorns - 5-7 pcs;
• salt - 0.5 tsp;
• sugar - 1 tsp;
• soft cream cheese- 150-200 gr;
• green onions, parsley, dill - several sprigs.

Cooking method:

1. Rinse half of the chicken carcass, put in a saucepan, cover with water and simmer for 1-1.5 hours. Remember to skim the broth when boiling.
2. Peel the parsley root, onion and half of the carrots and place in the boiling broth. Add bay leaf and a few black peppercorns to the broth.
3. After an hour and a half, take the carrots and onions out of the broth with a ladle, take out the chicken, refrigerate, remove the skin and separate the flesh from the bones.
4. Pour the washed corn grits, cook for 30-40 minutes.
5. Peel the potatoes, rinse, cut into small cubes and put in the broth as soon as the groats are ready. Cook for 15-20 minutes.
6. Fry the onion, cut into half rings, in hot vegetable oil. Add the grated half of the carrots. Add the frying to the soup.
7. Put the boiled chicken meat in the prepared soup and let it simmer for 5 minutes.
8. Add 1 tsp. sugar, spices to taste and salt the soup, bring to a boil and remove from heat.

Creamy milk corn soup with garlic croutons

Canned corn can be substituted for frozen and boiled corn in this recipe. The cooking time is 50 minutes.

Pour the finished cream soup into bowls, garnish with slices chicken fillet, sprinkle with chopped basil. Serve croutons on a separate plate, and sour cream in a gravy boat.

Ingredients:

• milk - 500 ml;
• chicken broth - 1 glass;
• canned corn - 350-400 gr;
• chicken fillet - 300-400 gr;
• butter - 50 gr;
• onion - 1 pc;
• wheat bread or loaf - 2-3 slices;
• garlic - 2 cloves;
• olive oil - 1 tbsp;
• green basil - 1 sprig;
• ground black pepper - to taste;
• salt - 1 tsp

Cooking method:

1. Cook the chicken fillet until tender.
2. Fry finely chopped onions in butter, add corn, after draining the marinade, simmer over low heat for 5-10 minutes. If necessary, you can add 2-3 tbsp. broth.
3. Finely chop the chicken fillet.
4. Pour milk and 100-150 gr. Into a saucepan. broth, bring to a boil, add vegetable stew and fillet pieces, cook for 5-10 minutes, stirring occasionally. Remove from heat and let cool slightly.
5. Prepare garlic croutons: Rub the slices of bread with garlic, salt, dice and sauté in olive oil.
6. Grind everything with a blender until creamy, bring to a boil, sprinkle with chopped garlic, pepper and salt to taste.

Lean Mushroom Corn Soup

Such lean soup suitable for diet food and for those who fast.

You can choose mushrooms according to your taste: it can be oyster mushrooms, honey mushrooms or porcini mushrooms. Can be used dried mushrooms, having previously boiled. Leave some fried mushroom slices and a spoonful of corn to decorate the finished soup. Cooking time - 1 hour 15 minutes.

Serve in deep serving bowls, garnish with a couple of mushroom wedges and a few grains of corn on top, sprinkle with finely chopped dill.

Ingredients:

• fresh champignons - 300-400 gr;
• canned corn - 600-700 gr;
• water or vegetable broth - 1-1.5 liters;
• potatoes - 2-3 pcs;
• onion - 1 head;
• bell pepper- 1 PC;
• vegetable oil - 50-80 gr;
• salt - 0.5 tsp;
• a set of spices for mushrooms - 1 tsp;
• green dill - a couple of twigs.

Cooking method:

1. Heat vegetable oil in a deep frying pan, fry the diced onion and bell peppers.
2. Chop the mushrooms into wedges and sauté them with the onions and peppers.
3. Add corn without marinade to mushrooms and simmer over low heat for 10-15 minutes.
4. Cut the potatoes into cubes, pour over cold water or vegetable broth, cook until tender.
5. Pour stewed vegetables into the broth with potatoes, salt, add spices and let simmer for 5 minutes. Remove from heat, cool slightly.
6. Grind the finished soup with a blender until smooth and bring to a boil again.

Bon Appetit!

Sweet, sugar, tender corn - how do you prefer to cook it? Boil, bake, use as a side dish? What about corn first? The corn puree soup is delicious. It is so thick, appetizing, warming, of a bright straw color - this is what you need in autumn days, when every new day bites off a piece from the heat, and there is less and less of it ... And how come this soup will come in handy in winter! A plate of warming corn soup with cream and crunchy croutons on top - how can you resist?

In late summer and early autumn, you can prepare this soup with fresh cobs. In winter, boil from frozen grains or canned corn in jars. The soup has a very catchy taste. The corn itself is sweet. This sweetness is slightly enhanced by cream, onions and carrots. The potatoes give the soup a velvety texture. Nutmeg places accents, makes them sharper. It remains to add just a little salt to balance the sweetness - and a delicious soup is ready!

Ingredients

To make mashed corn soup you will need:

• water or broth 1 liter
• canned corn 1 can
• potatoes 2 pieces
• carrots 1 piece
• onion 1 piece
• cream, 20% fat 70 ml
• butter 20 grams
• nutmeg ¼ tsp
• salt, pepper to taste
• bread 2-3 slices

How to make mashed corn soup

Bring the water or stock to a boil and add the diced potatoes.

While the potatoes are boiling, heat the butter in a skillet and fry the coarsely chopped onion in it. Cook the onion until soft.

While the onions are fried, cut the carrots into small cubes.

Add the carrots to the pan, cook for 2 minutes, and then send the corn into the pan after draining the liquid.

Saute the vegetables for 3-4 minutes and then season with pepper and nutmeg.

Add the vegetables to the broth and potatoes and cook for 7 minutes, then use a blender to puree the corn soup.

Add cream to the dish and bring to a boil.

Turn off the heat, cover the soup and let it brew for 10 minutes.
Meanwhile, cut the bread into cubes and brown in a dry skillet.

It is not worth discussing the calorie content of this soup: a saying that was born in the 50s of the last century in the Soviet Union speaks of a high energy value vegetable product - "Corn is lard, butter, cheese and sausage." Dry grain of a cereal plant contains 350 kcal per 100 grams. In boiled grain due to absorption a large number calorie content of water is reduced to 125 kcal per 100 grams, but against the background of other cereals and seeds of plants, corn remains one of the most energetically valuable products. If the representatives of the sunniest sign according to the horoscope of Leo knew that the “solar product of the fields” contains gold salts that only “selected” plants can accumulate, then on the table for people of this horoscope sign there are boiled and canned corn, corn soup and porridges from this product would be served much more often!

Fresh ears contain nutrients more canned or dry, ground into flour or cereals, but all year round usage fresh product problematic. Therefore, you can get the substances contained in corn by eating corn soup - a dish that can often appear on the table without bothering hungry owners. And there are enough substances in the seeds of a field plant, these are:

• proteins, fats, carbohydrates, pectins;
• water-soluble vitamins of the B and PP groups, which play an important role in normalizing blood cholesterol levels, restoring the cell membrane in case of cell damage, regulating body weight, improving the work of reflex reactions in the body;
• fat-soluble vitamins A, E and others, which ensure rapid regeneration of the skin, ensuring its healthy appearance, slowing down the aging of the body due to the emerging conjugate bonds with youth substances - antioxidants;
• metals that make up enzymes: nickel, vanadium, iron, chromium, etc.;
• non-metals, which are private hormones and essential amino acids: sulfur, iodine, etc.

It is difficult to extract great benefits for the body from the seeds of a field plant only with the help of seeds, but using products such as chips and popcorn is also not the best way out, due to the presence in them of the same amount of harmful substances as useful ones. One of healthy dishes using the product - corn puree soup.

If you make canned corn puree corn soup, its calorie content is greatly reduced, but it increases the benefits of the product for obese patients, diabetes mellitus and people suffering from gastrointestinal pathologies and allergic diseases. It so happened in Russian cuisine that hot first courses are the beginning of a meal, especially a lunchtime one, therefore, mashed corn soup using canned corn and products that will give the dish tenderness, attractiveness and spicy taste can become an unforgettable desire to taste the soup again and again. Corn is a plant native to Central America, so most of the recipes are accumulated in Mexico. One of the recipes with which you can make corn puree soup, Mexican origin, but it quickly took root in Russian cuisine along with the beginning of growing corn in Russian spaces.

Ingredients:

Cooking technology

1. Chicken breasts are washed under running water and placed in a 3 liter saucepan. Add about 1 liter of water to the pan and put the dishes on strong fire, we achieve a boil and reduce the heat to medium. During boiling, periodically it is necessary to monitor the formation of foam, which is recommended to be removed with a spoon.
2. Onions are peeled, washed under running water, and one of the onions is cut into halves, after which it is added to the broth for subsequent cooking.
3. As soon as the meat is ready (after 45-50 minutes), it is pulled out of the pan and, after cooling, is cut into small cubes, left in this form in a separate bowl. The broth is subject to straining.
4. Vegetable oil is added to the pan, the dishes are heated over the fire, and at this time the products are prepared for frying. For this purpose, a second onion is cut into cubes on a cutting board and placed in heated oil in a skillet. Chili peppers are washed under running water, cut on a cutting board and peeled from seeds. Cut the half of the pepper into small cubes and add to the pan to the already fried onion. Pepper procedures are best done with rubber gloves, which should then be removed.
5. After the onions acquire a golden color, canned corn is added to the pan, and the mixture is simmered in the pan for 10 minutes.
6. After extinguishing the mixture, it is chopped with a blender, but not all, but only 2/3 of the total mass. As soon as the mixture acquires the consistency of mashed potatoes, put it in a saucepan and add milk.
7. After the mixture has boiled, add the rest of the unground mass to it and add to the pan as well meat broth, chicken cubes and some vegetable oil.
8. As soon as the whole mixture boils, salt is added to it. On the table, the dish is served poured over bouillon dishes, decorated with parsley and dill. Croutons will also come up to him.

Summer is a wonderful time of the year that gives us a lot delicious products... High air temperature does not allow eating high-calorie foods; I only want juicy fruits, berries, fresh vegetables and greenery. The list of delicious summer "gifts" also includes corn. It is boiled in water and steamed, fried on grills and baked in foil. But today we propose to do something different, namely corn soup. There are quite a few recipes for its preparation: from the simplest puree soup to a complex hearty dish.

Secrets of a delicious corn soup

Corn soup is very flavorful and hearty dish, which is to the taste of almost everyone. Its main ingredient gives the soup a pleasant color and interesting texture if you grind it later. A small handful of golden grains can make the first courses familiar to us sparkle with new colors and tastes.

You can cook corn soup both in water and in various broths, for example, in meat, fish or vegetables. Some of them add fresh milk, cream, natural yogurt or tomato filling... And at the same time, in any version, the corn will sound very harmonious in the dish.

If we talk about the complexity of corn soup, then it is minimal, especially if you make this dish with canned or pickled grains, although it is quite possible with fresh grains.

Recommendation! If you are going to cook soup with fresh corn, then it is advisable for it to acquire medium-sized ears - the grains on the heads of milk ripeness are too small, and therefore they are often difficult to separate, and in mature corn they are too tough, no matter how much you cook them !

What ingredients to add to the dish?

Almost any vegetables that are currently present in your refrigerator can act as additional components of such a soup. It can be pumpkin and carrots, tomatoes and potatoes, colored and White cabbage, broccoli and zucchini. In addition, corn goes well with meat, mushrooms, legumes, and pasta... And since the main product has a very mild delicate taste, it is advisable to put less seasonings in such a soup, otherwise it delicate taste will be killed. A small pinch of ground pepper is quite enough for this dish, you can also add a modest amount of anise, coriander or herbs.

Important! It is better not to put seasonings in milk soups with corn! Here, it is advisable to do only with fresh herbs!

You can serve corn soup both hot and cold - in this case, everything will depend on the main components. It is usually presented, sprinkled with chopped green onion feathers and salted cheese, with crispy toasted croutons.

Corn soup with milk - a simple recipe

Puree corn soup is able to be in the diet not only in adults, but also in the smallest. Try to cook it - even the most notorious "reluctance" will be happy with such a dish.

To prepare it, you will need the following ingredients:

• 300 g of canned grains;
• a couple of tablespoons wheat flour;
• 400-450 ml of fresh milk;
• 40 g parmesan;
• bell pepper pod;
• some dried thyme;
• chili powder on the tip of a knife;
• black pepper;
• salt.

On a note! You can use any hard salty cheese instead of Parmesan!

Open the jar of corn kernels, drain the liquid and puree them in a blender. A few seeds should be left for decoration. We spread the resulting mass in a saucepan, pour in one and a half glasses of water and, with low gas supply, bring the contents to a boil.

Drain the butter in a frying pan and add flour with constant stirring with a wooden spatula. Fry for a few seconds, then add milk, bring to a boil and put everything in a saucepan with corn puree. We cook for 10 minutes, not forgetting to stir our future soup all the time so that it does not burn to the bottom and walls.

After the specified time has elapsed, pass the soup through a sieve and return to the stove. Add salt and pepper, bring it to taste, lay out the grated hard cheese, mix and keep on low heat for about five minutes.

Free the bell peppers from seeds, chop small cube and put it in a dry frying pan. Add chili, thyme and set corn kernels and sauté everything for a few seconds.

Pour canned corn soup into bowls, spread frying and croutons in the center with a slide white bread, fresh herbs and serve.

Creamy Corn Soup with Crispy Bacon

Foods to be prepared:

• 300-350 g of grains;
• 450 ml of milk;
• a small head of onion;
• a tablespoon of cream;
• bay leaf;
• a couple of thin strips of bacon;
• potato tuber;
• a couple of tablespoons of butter;
• a tablespoon of wheat flour.

To make a creamy corn soup, the first step is to peel the vegetables and cut them into small cubes. Preheat a frying pan, drown the butter on it and fry the onions until soft. This will take about five minutes, after which we add the potato pieces and cook for about two to three minutes.

In another pan, fry the specified amount of wheat flour, fry until it acquires a pleasant creamy shade, then pour in the milk and, with constant stirring, bring the mass to a boil. Add bay leaves, corn, salt and pepper. We spread the potatoes with onions. Cover with a lid and simmer over low heat for 20 minutes. Then we throw away the bay leaf.

While the soup is cooking, you can fry the bacon - it should be crispy. We cut it with a knife arbitrarily.

Put the finished soup in a blender bowl and interrupt, then return it to the stove, add cream and warm it up. When serving the soup, place a few slices of bacon and whole corn kernels on each plate.

Soup with corn, chicken and mushrooms

Soup with canned corn, chicken meat and mushrooms are prepared according to following recipe... We need the following products:

• 150 g canned grains;
• 550 g of chicken meat;
• 100 g champignons;
• 2-3 sprigs of green onions;
• a couple of potato tubers;
• small carrot root;
• bell pepper pod;
• a couple of small onions;
• olive oil;
• salt.

We wash the chicken, fill it with water and put it on fire. After boiling, we reduce the gas supply to the minimum mark, add some salt to the broth, add a whole peeled onion head, and cook everything for half an hour.

While the meat is being prepared, we are busy with vegetables. Peel the carrots and cut into thin slices, bell pepper into small strips, dice potatoes, chop the remaining onion as small as possible.

We wash and clean the mushrooms, cut them into slices. Fry the onions together with the mushrooms in a hot pan with the addition of butter for 5-7 minutes until they acquire a golden hue. Then put the pieces of bell pepper in the pan and fry for about two minutes.

We take out the chicken from the broth and separate the meat from the bones. We return it to the pan, add the potatoes and carrots. After 10 minutes after boiling, put mushrooms and onions into the soup and cook for another five minutes. At the end of cooking, add corn kernels, mix everything thoroughly, let it boil and turn off the heat. We keep it under the lid for about a quarter of an hour, then pour it into plates, sprinkle with chopped green onion feathers and serve.

Thick Mexican Soup

For mexican soup with beans and corn, the following products are needed:

• a pound of ground beef;
• large head of onion;
• 4 cloves of garlic;
• a couple of chili pepper pods;
• pod of sweet pepper;
• 750 g canned tomatoes (preferably without the skin);
• 750 g canned beans;
• 250 g canned corn;
• a couple of tablespoons of tomato paste;
• 45-50 ml of vegetable oil;
• a teaspoon of coriander seeds;
• 1½ teaspoon cumin
• a couple of teaspoons of dried oregano;
• a handful of fresh parsley;
• salt.

Free the onion and chives from the husk, rinse under running water and chop finely. We clean the chili-pepper from seeds, internal partitions and cut into small half rings. Peel the bell peppers and cut them into cubes.

We open banks with canned food, drain the liquid from the beans and corn. If you have canned tomatoes in the peel, then it must be removed, the pulp chopped - you can cut it into cubes or simply crush it with a fork.

Put the cumin and coriander in a mortar and knead them thoroughly.

In a large frying pan with high sides, melt the butter and fry the chopped onion in it until it becomes transparent, then add the garlic and grated spices. We continue to fry for a minute with constant stirring. We spread Ground beef and fry it for five minutes. After the meat changes color, add chopped tomatoes (along with juice), chili-pepper, mix. After a minute, add the legumes, bell peppers and corn kernels. Pour in water and let it boil. Cooking thick soup within 10 minutes, try, add salt and turn off if necessary.

Bon Appetit!

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