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CATEGORY CUISINE TAG YIELD
Grains, Meats October 199 1 servings

INGREDIENTS

3/4 c Dried kidney beans
1 lb Beef chorizo sausages; casings removed
1 lg Onion; chopped
2 Garlic cloves; minced
3 c Water
2 cn Beef broth; (14 1/2-ounce)
3 c Peeled seeded butternut squash; (1/2-inch pieces)
1 Red bell pepper; finely chopped
1 Green bell pepper; finely chopped
1 1/4 c Frozen corn kernels
2/3 c Shelled pepitas; toasted

INSTRUCTIONS

Place kidney beans in medium bowl. Pour enough water over to cover
beans by 3 inches. Let stand overnight. Drain.
Saute chorizo in heavy large pot over medium heat until cooked
through and fat is rendered, about 10 minutes. Transfer chorizo to
paper towels; drain, leaving 2 tablespoons drippings in pot. Add
onion and garlic; saute until tender, about 6 minutes. Add 3 cups
water, broth and beans; bring to boil. Reduce heat; cover. Simmer
until beans are tender, 1 hour.
Add squash to soup. Cover; simmer until tender, about 15 minutes.
Stir in bell peppers, corn and chorizo; simmer uncovered about 10
minutes longer.
Meanwhile, set aside 2 tablespoons pepitas for garnish. Blend
remaining pepitas in blender until finely ground.
Stir ground pepitas into soup. Season with salt and pepper. Sprinkle
with reserved pepitas and serve.
Makes 6 servings.
Bon Appetit October 1999
Converted by MC_Buster.
Per serving: 873 Calories (kcal); 3g Total Fat; (3% calories from
fat); 64g Protein; 159g Carbohydrate; 0mg Cholesterol; 2628mg Sodium
Food Exchanges: 8 1/2 Grain(Starch); 4 1/2 Lean Meat; 4 1/2
Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”

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