I just made this. It turned out so well I decided I'd better write it
down.
terry
Terry's Spicy Bean And Vegetable Soup
Serves 10
Recipe By: Terry Pogue
1/4 cup Olive oil
2 tablespoons butter
1 large onion diced
1 red bell pepper chopped
4 stalk celery chopped
1 can kidney beans drained and rinsed
1 can pinto beans drained and rinsed
1 can cannellini beans drained and rinsed
1 can tomatoes diced including liquid
3 can of water
1 cup of corn (frozen)
2 cup broccoli florets
1/4 cup lentils
1 heaping teaspoon Bacon Base
1 tablespoons chicken base
2 heaping Tablespoon of Dixon Med Hot Chile Powder (mixed in with
some water)
1 scant Tbsp cumin ground
2 pinch Mexican oregano
1/2 teaspoons New Mexican dried Chile Flakes (from Mild to Wild)
Saute onion, bell pepper and celery in butter and oil (you may not
need that much oil). Add rest of ingredients except the broccoli and
lentils. Cover and simmer for about 30 minutes. Then I set it on the
back of the stove off heat to cure for a couple of hours. Then Add
the broccoli and lentils, cover and simmer for about 20 minutes.
Serve with cornbread baked in 1/2 a poblano chile.
Exported from A Cook's Books -- Recipe management for Macintosh
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