| 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.
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