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Southwestern Black Bean Soup


  • 16 oz. black turtle beans
  • 6 cup water
  • 2 cans condensed beef broth
  • 2 cans water
  • 1 large carrot (shredded)
  • 2 Tbsp. taco seasoning mix
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  • 1 lb. chorizo sausage or hot Italian sausage in casings
  • 2 cans stewed tomatoes
  • 1 can Mexican Style Whole Kernel corn with green and red sweet peppers (undrained)


  • 1/3 cup plain yogurt
  • 3 Tbsp. dairy sour cream
  • 1 green onion (finely chopped)
  • Directions:

      Sort beans. Rinse well and drain. In 6 qt. Dutch oven, combine beans and 6 cups water.

      Bring to a boil. Boil 2 minutes, and remove from heat. Cover and let stand 1 hour.

      Drain beans. Add beef broth, 2 cans water, carrot and taco seasoning. Bring to a boil. Reduce heat; cover and simmer until beans are tender, but not mushy, about 30 minutes.

      Meanwhile, pierce chorizo. Brown sausage in large heavy skillet over medium heat, turning often, about 15 minutes.

      Drain on paper towel; cut into thin slices. Add to soup along with stewed tomatoes and corn; stir. Cover partially, and simmer 30 minutes.


      In a small bowl, combine all topping ingredients and mix well. Pour soup into serving bowls.

      Spoon 1 Tbsp. topping over each serving.

      Makes 8 servings.

      By Robin

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