Mexican Red Bean And Pineapple Soup
|Onion||1 Cup (16 tbs), chopped|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||1 Tablespoon|
|Canned red kidney beans||32 Ounce (2 Cans, 16 Ounce Each)|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Fully cooked ham||1⁄2 Cup (8 tbs), diced|
|Ground cumin||1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Canned crushed pineapple||8 Ounce (1 Can)|
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.
4. Arrange the soup in individual serving bowl and garnish with pineapple wedges.