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Mexican Red Bean And Pineapple Soup

chef.gonzalo's picture
Ingredients
  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
  Bay leaf 1
  Ground cumin 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Dried oregano 1⁄4 Teaspoon, crushed
  Canned crushed pineapple 8 Ounce (1 Can)
Directions

MAKING
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.

SERVING
4. Arrange the soup in individual serving bowl and garnish with pineapple wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Healthy
Cook Time: 
40 Minutes
Servings: 
4

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