| 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
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