Chile bean soup
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Chile bean soup
  Chiles    Beans    Soups  
Last updated 6/12/2012 1:14:19 AM. Recipe ID 43158. Report a problem with this recipe.
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      Title: Chile bean soup
 Categories: Soup
      Yield: 8 Servings
      1 md Onion; chopped
      1 md Red bell pepper; seeded
           -and chopped
      2 tb Oil (I used olive oil)
      1 c  Stock (your choice; I used
      2 c  Kidney beans (either the dry
           -kind; soaked and cooked, or
           -1 16-oz can)
      3 c  Water
      2 c  Crushed tomatoes
           Chile peppers--the original
           -recipe said 1/4 tsp crushed
           -red; but i put in 2 whole
           -dried red plus 2 fresh
           -Cayenne peppers; chopped
      1 ts Salt
    1/4 ts Cumin
    1/4 ts Oregano
      3    -(up to)
      4 oz Chorizo or similar sausage;
           -sliced and browned (I used
           -turkey andouille and it was
           -surprisingly good)
  Beth Woodell  
  Here's a recipe from one of my new cookbooks, "Blue Corn and
  Chocolate" by Elisabeth (nuts, I forgot her last name). It was one of
  the main selections in the Homestyle Book Club. This book is all
  about history and lore of foods indigenous to the New World,
  inhcluding chile peppers, corn, beans, pumpkin and of course
  chocolate. Those of you on Chile-Heads can certainly adjust the
  seasoning to your taste.
  Saute the onion and red pepper in the oil until soft. Add the other
  ingredients and let simmer for at least 30 minutes.  More is ok.
  Serve with garnishes if you like--I served it with rice on the side,
  but you could use tortilla strips, chopped onions, chopped fresh
  chilies, sour cream, guacamole, or shredded cheese (queso de papa or
  Monterey Jack). I also threw in a can of yellow corn just for color
  and fun. This should be a cockle-warming dish on a chilly night, eh.
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe

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Recipe ID 43158 (Apr 03, 2005)

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