Southwestern Harvest Soup with Toppings
Serves: 6
2 cups dried black beans, rinsed
Boiling water
10 to 12 cups chicken stock or canned broth
2 28 ounce cans Italian plum tomatoes, crushed (liquid reserved)
4 cups minced onions
2 large dried Anaheim chilies, rinsed and stemmed (leave whole with seeds)
1 celery stalk with leaves, minced
1 small carrot, minced
1/4 cup tomato paste
3 teaspoon minced garlic
1 bay leaf
2 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
1 teaspoon freshly ground pepper
1 1/2 lbs. fresh chorizo or kielbasa
1/2 small cauliflower, cut into florets
3 zucchini, diced
1 large red bell pepper, diced
3 Tablespoons chopped fresh basil or 1 Tablespoons dried, crumbled
Salt and pepper to taste
Dried red pepper flakes
Garnishes
2 bunches green onions, chopped
12 large jalapeno chilies, halved, seeded, and sliced
1 large bunch cilantro, chopped
3 bunches fresh basil, chopped
1 large cucumber, diced
1/2 lbs. Monterey Jack, shredded
Place beans in heavy large saucepan. Cover with boiling
water and let stand 2 to 12 hours at room temperature.
Drain beans and return to saucepan. Add 8 cups chicken stock, tomatoes with
liquid, 2 cups of onions, chilies, celery, carrot, tomato
paste, 2 teaspoon of garlic, bay leaf, cumin, oregano, coriander, and pepper to
beans. Cover partially and simmer until beans are tender, stirring
occasionally, about 2 hours.
Pierce chorizo with fork. Cook in heavy large skillet over
medium heat until brown, turning often, about 15 minutes. Drain chorizo on
paper towels; reserve dripping in skillet. Thinly slice chorizo. Add chorizo,
cauliflower, zucchini and bell pepper to soup. Cover partially and simmer 45
minutes, stirring occasionally and thinning with remaining chicken stock if
desired. Discard chilies.
Heat chorizo drippings in skillet
over medium-low heat. Add remaining 2 cups onion and sauté until golden, 20 to 25 minutes.
Add basil and remaining 1 teaspoon garlic and stir 15 seconds. Add mixture to
soup. Season with salt, pepper and pepper flakes. Re-warm
soup over medium heat, stirring frequently. Transfer to a large tureen. Arrange
garnishes in bowls around tureen. This soup is fantastic on a cold night.
Actually it's better than the