Mexican Red Bean And Pineapple Soup Recipe
Ingredients
| Onion | 1 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Cooking oil | 1 Tablespoon | |
| Red kidney beans - 2 numbers, 16-ounce cans | ||
| Tomatoes - 1 number, 16-ounce can, cut up | ||
| Fully cooked ham - 1/2 cup, diced | ||
| Bay leaf - 1 number | ||
| Ground cumin | 1/4 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Dried oregano | 1/4 Teaspoon, crushed | |
| Pineapple | 1/4 Ounce, crushed | |
Directions
MAKING
1. In a saucepan, heat oil over medium temperature and cook onion, green pepper, and garlic till vegetables are tender.
2. Add 1-teaspoon salt and remaining ingredients, except the pineapple; cover and simmer for about 30 minutes.
3. Stir in the un-drained pineapple; heat through, stirring continiously but do not boil.
SERVING
4. Arrange the soup in individual serving bowl and garnish with pineapple wedges.
1. In a saucepan, heat oil over medium temperature and cook onion, green pepper, and garlic till vegetables are tender.
2. Add 1-teaspoon salt and remaining ingredients, except the pineapple; cover and simmer for about 30 minutes.
3. Stir in the un-drained pineapple; heat through, stirring continiously but do not boil.
SERVING
4. Arrange the soup in individual serving bowl and garnish with pineapple wedges.
Chef
