Mexican Chili Con Carne Soup

Peel and finely chop the red onion. Wash, peel, and dice the potatoes. Peel, rinse, and dice the carrots.

Heat oil in a pot over high heat. Add the ground meat and cook for 4–5 minutes, stirring constantly.

Reduce the heat to medium and add the red onion, potatoes, and carrots to the pot. Season with salt, black pepper, chili powder, cumin, and tomato paste.

Pour 12–13 dl of water into the pot and bring to a boil. Then lower the heat to a gentle simmer and cook for about 15 minutes, until the potatoes are tender.

Add the beans to the soup. Rinse the package with a bit of water, add it to the pot, and cook for another 5 minutes.

Finely chop the cilantro.

Serve the soup in bowls, garnish with chopped cilantro, and season with lime juice and sour cream to taste.