Hummingbird Bean Soup
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This recipe is adapted from "Truly Unusual Soups" by Lu Lockwood.
Try with other toppings such as sliced green onions or chopped cilantro. Serve with a green salad, cornbread, and a flan for dessert.
INGREDIENTS
1 tablespoon vegetable oil
1 pound ground beef
1-1/2 teaspoons chile powder
1/2 teaspoon allspice
1/4 teaspoon freshly ground black pepper
2 (14-1/2-ounce each) cans beef broth
1 (15-ounce) can red kidney beans, drained, divided
1/4 cup shredded Cheddar cheeseHeat oil in a large saucepan over medium-high heat. Cook ground beef, stirring occasionally, until brown, about 5 minutes. Drain fat, if desired. Add chile powder, allspice, and black pepper; cook, stirring, 1 minute.
Add broth and 1/2 of the kidney beans to the saucepan; heat to a boil over medium-high heat.
Meanwhile, purée the remaining beans, in a blender or food processor; stir into the soup. Heat to a boil; reduce heat to a simmer. Simmer 20 minutes. Garnish with shredded cheese.
Makes 3 servings