day.).
2. FINISH SOUP Remove bones from slow cooker
njoy.
Like most chili recipes, this one tastes better the
b>kidney beans and garbanzo beans. Add more water, if needed, until soup
chop onions, celery, carrots and chorizo. place them into a large pot.
add vegetable oil. let vegetables sweat for about 8-10 minutes.
add beef broth and simmer for 20 minutes.
In the meantime take the three cans of beans and place half of the beans from each can in the food processor.
Add the remain half cans of whole beans into soup.
Process beans until smooth, then add to soup, this will thicken the soup.
Let simmer for another 10 - 15 minutes.
Serve with garlic toast,if desired.
ins. Add kidney beans and simmer, covered, until soup is heated through
hours.
Strain.
Soup-----------.
In a clean stockpot
inute.
Stir in tomato soup, whole tomatoes with juice, water
t needs.
If your soup pot looks ridiculously thick add
Preheat the oven to 400\u00b0F. Heat the oil in a saucepan and saute the onions, garlic and tomatoes for 5 mins. Add the peppers and stock and cook for 5 mins. Add the kidney beans and sweet corn and simmer for 5 mins, stirring occasionally.
Meanwhile, line a baking sheet with parchment paper, add the tortilla chips and sprinkle with the cheese. Bake for 2-3 mins, until the cheese is melted. To serve, season the soup and ladle into bowls. Garnish with tortilla chips and cilantro.
Brown beef and onions in oil.
Add soup and simmer 15 minutes. Add macaroni, beans and seasonings; heat.\tPour in casserole dish.
Top with grated cheese.
Bake 20 minutes at 375\u00b0.
thin stream, stirring. Serve soup topped with scallions.
Soak the red, white, pinto, kidney, cranberry, lima beans, and black-
xcess fat.
Add broth, kidney beans, basil, oregano and rosemary
r add them to the soup with the stalks. Remove the
Cover and refrigerate.)
For soup:
Combine first 4 ingredients
arley are tender.
While soup is cooking, brown ground beef
side.
TO PREPARE THE SOUP:
Heat oil in a
sticky dough.
Bring soup to a boil over medium
In a non-stick skillet over medium heat break up meat for about 7 min or till no longer pink. With slotted spoon, transfer to a dutch oven.
In same skillet saute celery, carrot, onion and garlic for 5 min or until soft. Add oil if needed. Add to dutch oven.
Add diced tomatoes, kidney beans, tomato soup, 1 can water, mushrooms, Worcestershire sauce, cayenne pepper and salt and pepper.
Bring to a boil, reduce to simmer, uncover and stir occasionally.
Add zucchini and parsley and simmer until tender.
Serve over the noodles.
beans and tomatoes. Bring the soup to a boil, and then