| 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.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”