Monthly Archives: December 2005

Mexican Pork and Bean Soup

Prep. time: 10 minutes Cooking time: 25-30 minutes
Serves: 6

Source: Fabulous Food Associations

Ingredients

1/2 pound lean ground pork
1 small onion, diced
1 garlic clove, minced
1 (14 1/2 oz. ) can chicken broth
1 fifteen-ounce can chopped tomatoes, Mexican style
1 fifteen-ounce can canned pinto beans, drained
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Directions

In large heavy saucepan brown and crumble ground pork. Stir in onion and garlic; cook and stir until onion is soft, about 3 minutes. Stir in all remaining ingredients, bring to a boil, lower heat and simmer about 10 minutes. Makes 6 1-cup servings.

Potato Soup

Bacon about 2 slices/person (or sausage to taste),
diced
1/2 onion, diced
1-2 cloves garlic, diced
2 Tablespoons flour
2 red (or gold) potatoes/person (less if you use
large potatoes), diced
Chicken broth
Green Chili to taste

Cook bacon in bottom of large pot. Add onion and
garlic and saute until translucent. Add flour and
stir
for 1 minute. Add potatoes and chicken broth to
cover.
Bring to a boil and reduce heat to a simmer cook
about
20 minutes until potatoes are soft. With a potato
masher, mash slightly, you still want chunks of
potato. Add chili and serve.