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April 10, 2009, Newsletter Issue #250: Mexican Bean Soup
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Tip of the Week
This Mexican Bean soup is warm and filling. I like to serve it with corn muffins. Crushed corn tortillas or croutons and some grated cheese make a nice topping.
1 Tablespoon olive oil 1 medium onion, chopped 1 clove garlic, crushed 1 medium green pepper, seeded and chopped 12 ounces ripe tomatoes, peeled and chopped 15 ounces kidney beans, rinsed 1/2 teaspoon chili powder 3 3/4 cups vegetable stock, or chicken stock 2 Tablespoons tomato paste 1 whole avocado, cut in 1/2" cubes 1 cup corn 2 dashes hot pepper sauce 1 Tablespoon fresh cilantro, chopped salt and pepper, to taste
Heat oil in a large saucepan over medium heat. Add onion and cook until soft. Stir in garlic, bell pepper and tomatoes, cook 3-4 minutes. Pour in stock, add tomato paste and 3/4 of the beans; simmer for 30 minutes.
Cool soup slightly. In a blender or food processor process until smooth. Return to cleaned saucepan. Season with salt, pepper and hot sauce. Add remaining beans, avocado and cilantro. Reheat gently until warm.
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