Mexican Bean Soup

Categories: Soups

Yield: 4 to 6

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Team this stick-to-the-ribs soup with cornbread and an avocado salad.

Ingredients: 2tb vegetable oil - 1 large onion chopped - 1 small sweet green pepper seeded and chopped - 3 cloves garlic, minced - 1 tb chili powder - 1/2 tsp each ground cumin and coriander - 1/4 tsp cayenne - 4 cups beef stock - 1 can (14 oz) red kidney beans, drained and rinsed - 1 bay leaf - salt and pepper - 1/4 cup sour cream - 2 tb chopped fresh coriander - corn chips

Directions: In large heavy pot, heat oil over medium heat. Cook onion, green pepper and garlic 3 to 5 minutes or until onion is softened. Stir in chili powder, ground coriander, cumin and cayenne; cook, stirring, 2 to 3 minutes. Stir in stock, beans and bay leaf. Bring to boil over high heat. Reduce heat to medium-low; simmer, covered, 10 minutes. Discard bay leaf. Taste and adjust seasonings. Serve garnished with sour cream, coriander and crushed corn chips.

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