Name: Tex-Mex Bean Soup
Ingredients: 15 oz Canned stewed tomatoes; 15 oz Canned kidney beans --; Drained; 1 1/2 c Homemade chicken stock; 2 tb Chile salsa, or to taste; Salt to taste; Cheddar or jack cheese --; Shredded; Green onions -- chopped; Ripe olives -- sliced; Sour cream

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy	Tex-Mex	Microwave	4	Servings

INGREDIENTS

15	oz	Canned stewed tomatoes
15	oz	Canned kidney beans —
		Drained
1 1/2	c	Homemade chicken stock
2	tb	Chile salsa, or to taste
		Salt to taste
		Cheddar or jack cheese —
		Shredded
		Green onions — chopped
		Ripe olives — sliced
		Sour cream

INSTRUCTIONS

           GARNISHES:
1. Pour tomatoes into a large saucepan and break them up into small pieces.
2. Add beans, chicken stock, and chile salsa. Cook to heat through.
3. Season to taste with salt. Ladle into soup bowls and pass your choice of
garnishes.
Microwave Version:
Complete steps 1 and 2 as directed above, using a microwave-safe 2-quart
bowl. Microwave on 100% power 3 to 5 minutes and serve as directed in step
3.
Recipe By     : the California Culinary Academy
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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