chili bean soup

[Guest guest]

testing this now but we want to gussy it up some ;-)

bell pepper, cilantro, lime juice salsa etc....

starting with just pink beans...

 

 

* Exported from MasterCook *

 

Chili Bean Soup with Mexican Flavor ~V

 

Recipe By :Orla Broderick

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons oil -- sunflower

1 red onion -- minced

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon paprika

2 zucchini -- chopped

1 cup corn

(kernels or cut baby corn)

14 ounces mixed cooked beans -- (or 2 cups)

14 ounces crushed tomatoes

2 tablespoons bottled chili and garlic sauce

2 1/2 cups vegetable stock

salt and black pepper -- to taste

 

1. Heat oil in a large saucepan. Add the onion and fry for a few minutes until

soft. Add the ground cumin, coriander and paprika; cook for another minute,

stirring. Add the zucchini and corn and saute for 1 to 2 minutes until combined.

 

2. Add the beans, tomatoes, chili and garlic sauce, and stock and bring to a

boil. Lower the heat and simmer for 6 to 8 minutes until slightly thickened.

Season to taste and ladle into small bowls. Serve hot with choice of garnish.

 

Source:

" Great Soups 1999 "

Copyright:

" Rizzoli Intl Pub ISBN 0847822052 "

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Per Serving (excluding unknown items): 402 Calories; 11g Fat (22.9% calories

from fat); 17g Protein; 65g Carbohydrate; 16g Dietary Fiber; 2mg Cholesterol;

1260mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 2

Fat; 0 Other Carbohydrates.

 

NOTES : For an authentic Mexican flavor, either garnish the soup with spoonfuls

of sour cream and a sprinkling of grated cheddar, or pile tiny mounds of

guacamole onto tortilla chips and serve them alongside or float them on top.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 26011 0 0

 

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