Southwestern black bean soup

1 Servings

Ingredients

Quantity Ingredient
16 ounces Black turtle beans (2-1/4 C)
6 cups Water
2 cans (10-1/2 oz) condensed beef broth
2 cans Water
1 large Carrot; shredded
2 tablespoons Taco seasoning mix
1 pounds Chorizo sausage or hot Italian sausage in casings
2 cans (14-1/2 oz) stewed tomatoes
1 can (12 oz) Mexicorn; undrained
⅓ cup Plain lowfat yogurt
3 tablespoons Sour cream
1 Green onion; finely chopped

Directions

TOPPING

Sort beans. Rinse well; drain. In 6qt. dutch oven, combine beans & 6C water. Bring to a boil. Boil 2min; remove from heat. Cover & let stand 1hr(or you can soak overnight). Drain beans. Add beef broth, 2cans water, carrot & taco seasoning. Bring to boil. Reduce heat; cover & simmer til beans are tender but not mushy, about 30min(soup can be prepared to this point & frozen up to 1 month). Meanwhile, pierce chorizo. Brown sausage in large heavy skillet over med. heat, turning often, about 15min. Drain on paper towel; cut in thin slices. Add to soup along w/ stewed tomatoes & corn; stir. Cover partially; simmer 30min. In small bowl, combine all topping ingredients; mix well. Pour soup in servng bowls. Spoon 1tbsp topping over each serving. 8(1-1/2C) servings. from "Soups, Stews & Oven Lovin' Breads" Posted to KitMailbox Digest by "Dan D." <itisme@...> on Jul 22, 1997

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