| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 16 |
oz |
Black turtle beans (2-1/4 C) |
| 6 |
c |
Water |
| 2 |
cn |
(10-1/2 oz) condensed beef broth |
| 2 |
cn |
Water |
| 1 |
lg |
Carrot; shredded |
| 2 |
tb |
Taco seasoning mix |
| 1 |
lb |
Chorizo sausage or hot Italian sausage in casings |
| 2 |
cn |
(14-1/2 oz) stewed tomatoes |
| 1 |
cn |
(12 oz) Mexicorn; undrained |
| 1/3 |
c |
Plain lowfat yogurt |
| 3 |
tb |
Sour cream |
| 1 |
|
Green onion; finely chopped |
INSTRUCTIONS
TOPPING
Sort beans. Rinse well; drain. In 6qt. dutch oven, combine beans & 6C
water. Bring to a boil. Boil 2min; remove from heat. Cover & let stand
1hr(or you can soak overnight). Drain beans. Add beef broth, 2cans water,
carrot & taco seasoning. Bring to boil. Reduce heat; cover & simmer til
beans are tender but not mushy, about 30min(soup can be prepared to this
point & frozen up to 1 month). Meanwhile, pierce chorizo. Brown sausage in
large heavy skillet over med. heat, turning often, about 15min. Drain on
paper towel; cut in thin slices. Add to soup along w/ stewed tomatoes &
corn; stir. Cover partially; simmer 30min. In small bowl, combine all
topping ingredients; mix well. Pour soup in servng bowls. Spoon 1tbsp
topping over each serving. 8(1-1/2C) servings. from "Soups, Stews & Oven
Lovin' Breads" Posted to KitMailbox Digest by "Dan D." <itisme@swbell.net>
on Jul 22, 1997
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