28 February, 2013

Spicy 3-Bean Soup | Southern Living

Spicy 3-Bean Soup ingredients
Makes 2.5-Quarts
2 chicken breast halves, skinned
3 cups water
1 (28-oz) can whole tomatoes, undrained and chopped
1 (10-oz) pkg frozen cut green beans
1 (10-oz) pkg frozen baby lima beans
1 bay leaf
2 tsp Creole seasoning
1 tsp chili powder
1 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp red pepper
Dash hot sauce
Dash soy sauce
Dash Worcestershire sauce
1 (15-oz) can black beans

Combine all ingredients except black beans in a Dutch oven; bring to a boil over Medium heat. Cover; reduce heat and simmer for one (1) hour.

Remove chicken from soup and let cool to touch. Then, remove meat from bone and cut into bite-size pieces; return to Dutch oven.

Add black beans and cook until thoroughly heated. Remove bay leaf before serving.     Back to Top

Slightly adapts Southern Living 1991 Annual Recipes (Birmingham: Oxmoor House, Inc, 1991), 28.

No comments:

Post a Comment