QiMeal
Zupa Meksykańska
Zupa Meksykańska · ready in 1 h 7 min · 6 servings · 457 kcal per serving · easy · 17 ingredients
A Polish 1990s home-kitchen favorite: a hearty chilli-style soup with beef, kidney beans, sweetcorn, tomatoes, and the unmistakably Polish comfort of potato.
- Prep
- 15 min
- Cook
- 52 min
- Total
- 1 h 7 min
- Serves
- 6
- kcal
- 457
- Difficulty
- easy
Ingredients · 6 servings
- 500 gGround beef
- 400 gRed kidney bean, with liquid
- 285 gSweetcorn, drained
- 800 gCanned tomato, chopped
- 180 gOnion, diced
- 140 gCarrot, diced
- 12 gGarlic, minced
- 400 gPotato, diced
- 70 gTomato paste
- 8 gSweet paprika, ground
- 5 gCumin, ground
- 3 gChilli powder, ground
- 2 gOregano, dried
- 9 gSalt
- 2 gBlack pepper, ground
- 1200 mlWater
- 22 mlSunflower oil
Equipment
stovetop, large pot, cutting board, knife, wooden spoon, ladle, can opener, measuring spoons, bowl, spoon, tasting spoon, serving bowl
Instructions
- Prepare Station
Gather and measure all ingredients; set out a large pot, cutting board, knife, spoon, ladle, can opener, measuring spoons, and bowls. · 10 min
What to look for: All ingredients are measured, vegetables are ready, and tools are within reach.
- Brown Beef
Heat sunflower oil in a large pot, add ground beef, and brown it while breaking it up; spoon off excess fat before vegetables go in. · 10 min
When it is done: Ground beef has no pink patches and reaches 71°C / 160°F if checked with a thermometer.
- Soften Vegetables
Add diced onion, diced carrot, and minced garlic to the beef; cook for 5 minutes, stirring, until the vegetables soften. · 5 min
What to look for: The onion turns glossy, the carrot brightens, and the garlic smells mellow.
- Bloom Spices
Stir in tomato paste, sweet paprika, cumin, chilli powder, and oregano; cook briefly until the paste darkens and smells roasted. · 2 min
What to look for: The mixture is brick-red, glossy, and fragrant with cumin and paprika.
- Add Soup Base
Add canned tomato, red kidney bean with its liquid, drained sweetcorn, and diced potato; scrape the pot so the base mixes in. · 3 min
What to look for: Tomatoes loosen the browned base and the beans, corn, and potato are evenly distributed.
- Simmer Soup
Pour in water, bring the soup to a boil, then reduce to a steady simmer for 30 minutes until the potato is tender. · 32 min
What to look for: Small bubbles rise steadily and the soup thickens to a hearty, spoon-coating consistency.
- Adjust Seasoning
Season with salt and black pepper; simmer for 2 minutes, then taste for balanced tomato, cumin, paprika, and gentle chilli warmth. · 3 min
What to look for: The surface is lightly glossy and the aroma is warm, tomato-rich, and rounded.
- Serve Hot
Ladle the hot soup into bowls and serve at once, making sure each portion has beef, bean, sweetcorn, and potato. · 2 min
What to look for: Each bowl looks chunky, red, and generous with visible beef, beans, corn, and potato.
Nutrition (per serving)
| kcal | 457 |
|---|---|
| Protein | 24 g |
| Carbohydrates | 41 g |
| of which sugars | 11 g |
| Fat | 22 g |
| of which saturated | 7 g |
| Fibre | 10 g |
| Sodium | 1018 mg |
Nutri-ScoreA
Allergens
None of the 14 major allergens, per our data.
Ingredient substitutions
Ground beef
- Red kidney bean: Use only if avoiding meat; the soup becomes bean-led and less traditional.
Red kidney bean
- Sweetcorn: Use only in a shortage; kidney bean is one of the defining ingredients.
Sweetcorn
- Red kidney bean: Keeps the soup hearty, but removes the sweet pop of corn.
Canned tomato
- Tomato paste: Dilute with water to replace volume; the soup will taste thicker and more concentrated.
Onion
- Garlic: Use sparingly; garlic is sharper and cannot fully replace onion sweetness.
Carrot
- Potato: Adds body but less sweetness than carrot.
