Mexican Bean SoupSubmitted by: AUBREYJO
IntroductionMy sister's soup... we eat it once a week. Yum. You can do this in a slow cooker, or use canned beans, if in a hurry. My sister's soup... we eat it once a week. Yum. You can do this in a slow cooker, or use canned beans, if in a hurry.
2 cups dry beans, soaked overnight
lg can of diced tomatoes
2 celery stalks, diced
2 carrots, diced
4 cloves garlic
1/2 c corn
1 package (4 links) Al Fresco sausage, diced and carmelized with half a large onion
a TBS of chipotle peppers in adobo
TBS tomato paste
salt & pepper to taste
enough water to cover the beans and make a soup to whatever consistency you want...
Optional: shredded cabbage, cilantro and sour cream/yogurt [not included in calories]
"I made a sofrito with carrots, celery, garlic and, onion. Added canned beans a plop of tomato paste, plop of chipoltle, some stewed tomatoes, chopped cabbage. Simmer for 15 with lid on or off depending on how thick u want it. Topped it with grated cheddar and cilamtro."
What we did, was saute onions and the sausage in a pot. When they were carmelized, add the rest of the ingredients, including the corn. Put the chopped cabbage on the bottom of a bowl [uncooked], and fresh cilantro ontop... added some plain sour cream, instead of the cheese... I have since stopped eating dairy, so it isn't included in the recipe calculations.
If you are using a slow cooker for the beans-- soak overnight, rinse, add water and all of the ingredients, except the onion and sausage. I caramelized those about 20 minutes before serving. :)
Goes well with cornbread or corn chips, like tortilla soup.
The chipotle can be a bit much for kids, so scale it back, and add to taste, if it is going to be a problem. :)
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user AUBREYJO.