INGREDIENTS

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:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”

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