La Fiesta Soup

Total Time: 7 hrs Preparation Time: 6 hrs Cook Time: 1 hr

Ingredients

• Servings: 8
• 1/2 cup pinto beans, presoaked
• 1/4 cup kidney bean, presoaked
• 8 cups water
• 1 cup long grain brown rice
• 1 1/2 cups onions, diced
• 1/2 cup green pepper, chopped
• 1 tablespoon chili powder
• 1 tablespoon leaf oregano, crumbled
• 1 (1 lb) can diced tomato, blended in blender until smooth
• 3 cloves garlic, pressed
• 1/4 cup fresh parsley, minced
• 4 tablespoons butter
• 1/3 cup green onion, sliced (bulbs and tops)
• 2 ounces corn chips
• 3/4 cup sour cream
• 1/4 lb cheddar cheese, grated
• 1/3 cup avocado, peeled and mashed
• vege-sal (if you don't have it use salt)

Recipe

• 1 soak pinto and kidney beans in 4 cups water overnight or at least for 6 hours.
• 2 you could use canned beans i should think, but i haven't so you will have to use accordingly.
• 3 this recipe is with bulk beans.
• 4 bring to a boil the beans and 8 cups of water.
• 5 reduce heat and simmer, covered for about 15 minutes.
• 6 add rice, onion, green pepper, chili powder and oregano, and bring to a second boil.
• 7 reduce heat and simmer for about 40 minutes or until the rice and beans are tender.
• 8 be sure to check the kidney beans at this step, because they tend to take longer.
• 9 add blended tomatoes, garlic, parsley, and butter, and simmer about 15 minutes or until the flavors are blended.
• 10 turn burner to lowest heat add green onions and corn chips.
• 11 in blender, blend together sour cream, chees, avocado and enough of the hot soup so that mixture can blend.
• 12 blend until smooth.
• 13 remove soup from heat, stir in blended mixture.
• 14 season to taste.
• 15 serve, topped with additional sliced green onions, if desired.