*  Exported from  MasterCook  *

                            Pinto-Chorizo Soup

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups                            Sausage
                **Move                           Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    Olive oil
  10      milliliters   Garlic -- minced
     1/2  cup           Onion -- chopped
   1      medium        Carrot -- diced
     1/2  pound         Chorizo
   2      cups          Beef or chicken broth
   1      medium        Red potato -- peeled & diced
   1      can           (16 oz) whole tomatoes -- with
                        Juice
   1      tablespoon    Cilantro -- minced
   1      teaspoon      Fresh rosemary -- minced
   1      cup           Canned pinto beans -- drained
                        Salt
                        Freshly ground pepper

Heat olive oil in medium saucepan. Add garlic, onion and carrot and saute
 over medium heat 5 minutes, stirring occasionally. Add chorizo and thoroughly brown, 
breaking up pieces with fork. Pour off fat.
Add broth and potato. Break up tomatoes with a fork and add to soup along with juice.
 Stir in cilantro, rosemary and beans. Simmer, covered until potatoes are tender, 
about 20 minutes. Season to taste with salt and pepper. Skim off fat before serving. 
Makes about 4 (1-cup) servings.

 Chef Bev Bennett - food editor of the Chicago Sun Times and a cookbook author.
"During the late fall, I yearn for a gutsy soup: something with body, flavor and plenty
 of meat and vegetables, served steaming hot.
"Unfortunately, that robust taste usually requires several hours and a counter full of
 ingredients to develop. One solution I've developed is this chorizo-based soup.
"Spicy, uncooked Mexican chorizo sausage can be used in place of a long-cooking meat 
or ground beef. Flavored with peppers and cumin, it's a seasoning as well as a protein source. 
Add cooked, canned pinto beans and tomatoes as well as fresh garlic, carrot, onion and potato. T
he soup cooks in about 30 minutes.
"Although it is potent and delicious if served immediately after cooking,
 Pinto-Chorizo Soup will improve in flavor if refrigerated overnight and reheated.
 Before reheating, lift off and discard any solidified fat.
"Or, you can heat the soup to almost bouiling, pour it into a vacuum container
 rinsed out with hot water and enjoy a hot , hearty picnic entree."

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