Southwestern black bean soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Black turtle beans (2-1/4 C) |
| 6 | cups | Water |
| 2 | cans | (10-1/2 oz) condensed beef broth |
| 2 | cans | Water |
| 1 | large | Carrot; shredded |
| 2 | tablespoons | Taco seasoning mix |
| 1 | pounds | Chorizo sausage or hot Italian sausage in casings |
| 2 | cans | (14-1/2 oz) stewed tomatoes |
| 1 | can | (12 oz) Mexicorn; undrained |
| ⅓ | cup | Plain lowfat yogurt |
| 3 | tablespoons | Sour cream |
| 1 | Green onion; finely chopped | |
Directions
TOPPING
Sort beans. Rinse well; drain. In 6qt. dutch oven, combine beans & 6C water. Bring to a boil. Boil 2min; remove from heat. Cover & let stand 1hr(or you can soak overnight). Drain beans. Add beef broth, 2cans water, carrot & taco seasoning. Bring to boil. Reduce heat; cover & simmer til beans are tender but not mushy, about 30min(soup can be prepared to this point & frozen up to 1 month). Meanwhile, pierce chorizo. Brown sausage in large heavy skillet over med. heat, turning often, about 15min. Drain on paper towel; cut in thin slices. Add to soup along w/ stewed tomatoes & corn; stir. Cover partially; simmer 30min. In small bowl, combine all topping ingredients; mix well. Pour soup in servng bowls. Spoon 1tbsp topping over each serving. 8(1-1/2C) servings. from "Soups, Stews & Oven Lovin' Breads" Posted to KitMailbox Digest by "Dan D." <itisme@...> on Jul 22, 1997