Butternut squash is simmered with chipotle peppers tomatoes beans and sweetcorn. Easy vegetarian soup made with butternut squash and black beans. I ve made this soup with yellow squash and butternut squash both turned out great. It s a simpler version of the famous frijoles charros which use many more ingredients. Cornmeal gives it the rich comforting consistency of porridge.

This one in particular uses chorizo and is inspired by one that i had many years ago in the town poza rica veracruz. I top this soup with sourcream and crushed tortilla. In the large pot heat 2 tablespoons olive oil. Add mexican flavour with chillies avocado and soured cream then serve with tortillas. Then add the velveeta according to the recipe.

We re talking tortilla soup pozole black bean soup and more. Bring to a boil. On a cold dreary day this soup hits the spot. Simmer uncovered 10 12 minutes or until squash is tender. There are many versions of a mexican black bean soup throughout mexico.

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Add that to the pot and cook another couple of minutes until it gets thick. Add squash and broth. Mexican black bean soup with chorizo. Winter squash teams up with cannellini beans and chipotle chile peppers chopped carrots celery onions basil parsley and corn to make a zesty vegetable soup topped with tortilla chips sour cream and mexican blend cheese. No matter when you make these pressure canned soup recipes they can sit in your pantry.

Bring to a boil. December 19 2014 at 2 33 pm. Drain and discard liquid. Then i put 2 heaping tablespoons of cornstarch in a small cup of water until disolved. Stir in remaining can of beans and heat through.

Return beans to pan. Adjust the heat level to taste by decreasing or leaving out the chipotle peppers. Add the onions 1 1 3 cups of the corn garlic chili powder annatto cumin and chipotle powder. The roasted root vegetable soup is ideal in winter months when those ingredients are in season. Stir in one can of beans parsley tarragon and salt.

It s slightly sweet smoky and lightly spiced. Cover and simmer for 1 1 2 to 1 3 4 hours or until beans are tender. This soup is the perfect winter warmer. Top each serving. Try the butternut squash soup in the fall when the produce section is bursting with squash.

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Classic mexican flavors combine to create soups that are zesty bright and full of flavor. Discard bone and fat. Remove ham from bone. And try the posole in the spring for your cinco de mayo celebration. Puree soup using an immersion blender.

Or cool soup slightly and puree in batches in a blender. Serve topped with tortilla chips soured cream and grated cheddar cheese. Mash the soup mixture leaving some chunks if desired. Or cool soup slightly and puree in batches in a blender. Classic mexican flavors combine to create soups that are zesty bright and full of flavor.

Mash the soup mixture leaving some chunks if desired. It s slightly sweet smoky and lightly spiced. Return beans to pan. Bring to a boil. Add that to the pot and cook another couple of minutes until it gets thick.

Serve topped with tortilla chips soured cream and grated cheddar cheese. We re talking tortilla soup pozole black bean soup and more. This one in particular uses chorizo and is inspired by one that i had many years ago in the town poza rica veracruz. Butternut squash is simmered with chipotle peppers tomatoes beans and sweetcorn.