Dice the potatoes, cut the beans into pieces and chop the savory.
Bring clear soup to a boil and cook potatoes, beans and savory in it for 20 minutes.
Cut the chili in half, remove the seeds, cut into small pieces and add to the soup after half of the cooking time.
Drain the corn and add it.
Salt the soup and serve sprinkled with parsley.
Preparation Tip:
If you like it extra spicy, add the seeds of the chili pepper to the soup.
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