SALVADORAN RED BEAN SOUP
Ingredients
1 Tbsp. vegetable oil
1/2 onion, diced
2 large cloves garlic, minced
1 medium green bell pepper, diced
32 oz. canned red kidney beans, drained and rinsed
2 Cups beef broth
1/2 tsp. ground black pepper
5 slices bacon, fried and diced
8 oz. Supremo® Mexican Style Crema from V&V SUPREMO®
salt to taste
2 oz. V&V SUPREMO® Queso Fresco Cheese, crumbled
Method of Preparation
- Preheat a saucepan over medium heat for 1 minute. Add oil, onion, garlic and green pepper. Sauté for 5 minutes, stirring
- Place beans, beef broth and black pepper in a blender. Blend well. Add puree to saucepan. Lower heat and simmer for 10 minutes, stirring occasionally. Add bacon and sour cream. Continue stirring and simmer for 5 more minutes. Add salt to taste.
- To serve: ladle soup into bowls and garnish with Queso Fresco.
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