| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | February 19 | 1 | servings | |
INGREDIENTS
| 3 | c | Chopped onion |
| 3 | Garlic cloves; minced | |
| 1/4 | c | Vegetable oil |
| 2 | tb | Chili powder |
| 2 | tb | Ground cumin |
| 1 | ts | Ground allspice |
| 1/4 | ts | Ground cloves |
| Two; (32-ounce) cans | ||
| ; tomatoes including | ||
| ; the juice, chopped | ||
| Three; (16-ounce) cans pink | ||
| ; beans or pinto | ||
| ; beans, drained and | ||
| ; rinsed | ||
| Two; (7-ounce) bottles | ||
| ; roasted red | ||
| ; peppers, rinsed, | ||
| ; drained, and | ||
| ; chopped | ||
| 3 1/2 | c | Beef broth |
| 1/4 | c | Molasses |
| 1 | tb | Tabasco |
| 2 | ts | Cider vinegar; or to taste |
INSTRUCTIONS
In a kettle cook the onion and the garlic in the oil over moderate heat, stirring, until the onion is softened, stir in the chili powder, the cumin, the allspice, and the cloves, and simmer the mixture for 1 minute. Add the tomatoes with the juice, the beans, the roasted peppers, the broth, the molasses, the Tabasco, and salt and pepper to taste and simmer the soup, covered partially and stirring occasionally, for 1 1/2 hours. Stir the vinegar into the soup and simmer the soup until it is heated through. The soup may be made 2 days in advance, cooled completely, uncovered, and kept covered and chilled. Reheat the soup and ladle it into thermoses. Makes about 13 cups, serving 8. Gourmet February 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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