Recipe: Baja Red Bean Soup (served over rice)
SoupsBAJA 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
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
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Soups
Soups
- Sour Cream Wild Rice Soup (with bacon, onion and celery)
- Spicy Chicken and Tortilla Soup (using rotisserie chicken)
- Bouillabaisse
- Easy Tomato Bean Soup (using stewed tomatoes and jalapeno)
- Country Chicken Soup (using rice and canned chicken)
- Country Ham and White Bean Soup
- Wastebasket Soup (baked minestrone soup)
- Butternut Squash Bisque (repost)
- Homemade Chicken Noodle Soup (using lemon thyme)
- Mexican Beer Chowder (freeze ahead)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute