This main-course soup is so satisfying that you won’t notice that it has no meat except the breath of richness from pancetta. Vegetarians can cut out the pancetta and substitute water or vegetable broth for the chicken broth. Pureeing some of the beans and putting them back in the pot makes the soup feel even more substantial.
ready in about 35 minutes;
serves 6
You might need to buy:
- freshly ground black pepper
- salt
- low-sodium chicken broth
- unsalted butter
- olive oil
- bay leaf
- large fresh rosemary spring
- fresh thyme sprigs
You might need to buy:
- peanut oil
- pineapple chunks
- molasses
- lime juice
- red pepper flakes
- minced crystalized ginger
You might need to buy:
- minced onions
- oil
- butter
- flour
- chicken broth
- chicken bouillion cube
- whole milk
- minced fresh basil
- pepper
You might need to buy:
- extra-virgin olive oil
- Salt and coarse black pepper
You might need to buy:
- ground beef
- small onion
- jalapenos
- dried red chili pepper
- kidney beans
- pinto beans
- great northern beans
- Rotel
- 8oz tomato sauce
- 6oz tomato paste
- chili powder
- cumin
- season salt
- cilantro
- Sour cream
ready in about 35 minutes;
serves 4
You might need to buy:
- onions
- fresh ginger
- 6c chicken stock
- 2c beef stock
- mushrooms
- scallions