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 | Onion, chopped | |
2 | Garlic cloves, minced | |
3 | c | Water |
2 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 917
Calories From Fat: 90
Total Fat: 10.4g
Cholesterol: 0mg
Sodium: 6845.3mg
Potassium: 5768.7mg
Carbohydrates: 175.6g
Fiber: 50.1g
Sugar: 42.5g
Protein: 57.7g