Spicy Bean Soup

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Dry navy beans
8 oz	227g	Chorizo or kielbasa sausage - cut 1/4" slices
1 cup	110g / 3.9oz	Peeled carrots in 1" pieces - (2 medium)
1/2 cup	31g / 1.1oz	Coarsely-chopped onion - (1 medium)
1/2 cup	73g / 2.6oz	Chopped green sweet pepper
1/2 cup	73g / 2.6oz	Chopped red sweet pepper
1		Garlic clove - minced
1 tablespoon	15ml	Chili powder
1/2 teaspoon	2.5ml	Dried oregano - crushed
2 cups	474ml	Chicken or vegetable broth
1 cup	237ml	Water
		Chopped green onion - (optional)
		Chopped tomatoes - (optional)

Recipe Instructions

Rinse beans. In a large saucepan combine beans and enough water to cover them. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or, omit boiling and soak beans overnight.)

Drain and rinse the beans. In a 4- or 6-quart pressure cooker place beans, sausage, carrots, onion, sweet pepper, garlic, chili powder, oregano, chicken broth and water.

Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 12 minutes.

Quick-release the pressure. Carefully remove lid.

Sprinkle with green onion and tomatoes, if desired.

This recipe yields 6 main-dish servings (7 cups).

Nutritional facts per serving: calories 200; total fat 16g; saturated fat 6g; cholesterol 0mg; sodium 291mg; carbohydrate 36g; fiber 2g, protein 21g; vitamin A 68%; vitamin C 39%; calcium 8%; iron 22%

Source:
Better Homes and Gardens at http://www.BHG.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.