Recipe - Southwestern Black Bean Soup

16 ounce Black turtle beans (2One fourth C)
6 cup Water
2 cn (10One half oz) condensed beef
broth
2 cn Water
1 lg Carrot; shredded
2 tablespoon Taco seasoning mix
1 pound Chorizo sausage or hot
Italian sausage in casings
2 cn (14One half oz) stewed tomatoes
1 cn (12 oz) Mexicorn; undrained

TOPPING
1/3 cup Plain lowfat yogurt
3 tablespoon Sour cream
1 Green onion; finely chopped

Sort beans. Rinse well; drain. In 6qt. dutch oven, combine beans & 6C
water. Bring to a boil. Boil 2min; remove from heat. Cover & let stand
1hr(or you can soak overnight). Drain beans. Add beef broth, 2cans water,
carrot & taco seasoning. Bring to boil. Reduce heat; cover & simmer til
beans are tender but not mushy, about 30min(soup can be prepared to this
point & frozen up to 1 month). Meanwhile, pierce chorizo. Brown sausage in
large heavy skillet over med. heat, turning often, about 15min. Drain on
paper towel; cut in thin slices. Add to soup along w/ stewed tomatoes &
corn; stir. Cover partially; simmer 30min. In small bowl, combine all
topping ingredients; mix well. Pour soup in servng bowls. Spoon 1tbsp
topping over each serving. 8(11/2C) servings. from "Soups, Stews & Oven
Lovin' Breads" Posted to KitMailbox Digest by "Dan D." itisme@swbell.net
on Jul 22, 1997