Instructions: Mexican Bean Soup:
Combine the soup mix and water in a medium saucepan.

Bring to the boil, stirring constantly.

Stir in the remaining ingredients, except the parsley.

Simmer the mixture over a low heat for 10 minutes. Stir occasionally.

Sprinkle with the parsley and serve with Quick Cornbread.

Quick Cornbread:
Sift the flour, baking powder and soup mix into a bowl. Add the residue from the sifter.

Stir in the cornmeal.

Rub in the butter until the mixture resembles coarse breadcrumbs.

Stir in the cheese.

Make a well in the centre of the dry ingredients. Combine the milk and vinegar and pour into the well. Mix to a soft dough, adding more milk if necessary.

Turn out onto a lightly floured surface. Knead the dough 10-15 times with the fingertips. Pat out to a circle about 3cm thick.

Place on an oven tray that has been lightly sprinkled with cornmeal.

Mark the top of the dough into 8 sections. Brush with a little milk and sprinkle lightly with cornmeal.

Bake in a preheated oven at 210-220 C.

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