Recipe: Baja Red Bean Soup (served over rice)

BAJA RED BEAN SOUP

2 tbsp. vegetable oil
3 green onions, finely chopped
3 cloves garlic, minced
4 cans (about 16 oz. each) red kidney beans
2 cans (14 1/2 oz. each) beef broth
1/4 cup Worcestershire sauce (or to taste)
2 tbsp. RedHot Cayenne Pepper Sauce (or to taste)
1/4 cup chopped fresh cilantro (or parsley)
2 tsp. ground cumin
1 tsp. dried oregano leaves, crushed
4 cups hot cooked rice (for serving)
Sour cream and shredded Cheddar cheese (optional, for serving)

In Dutch oven over medium heat, heat oil. Cook onions and garlic until tender.

Add beans, broth, Worcestershire, cayenne pepper sauce, cilantro, cumin and oregano. Heat to a boil. Partially cover and cook over low heat 30 minutes.

Remove 2 cups soup mixture. Place in blender or food processor. Cover and blend until smooth. Return to Dutch oven and heat through.

Spoon 1/2 cup rice into each bowl. Ladle soup over rice. Garnish with sour cream and shredded Cheddar cheese if desired.

Makes 8 servings
Source: Recipe booklet: Superb Holiday Recipes Cookbook from Campbell's Soups and Select Quality Brands, 1994

More recipes from this booklet: Superb Holiday Recipes Cookbook