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Chilean   -   Sopa De Porotos Con Pancitos Fritos (White Bean Soup)   adapted from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales

Description
Ingredients
  • 3 Cups White Beans -- Cooked
  • 1 Medium Bay Leaf
  • 1 Cube Chicken Bouillon -- Crushed
  • 7 Cups Chicken Broth
  • 3 Tablespoons Olive Oil
  • 1 Medium Onion -- Chopped
  • 1 Small Winter Squash -- Chopped
  • 1 Medium Carrot -- Chopped
  • 8 Cloves Garlic -- Chopped
  • 1 Teaspoon Paprika
  • 1 Teaspoon Cumin
  • Salt And Pepper -- To Taste
  • 2 Tablespoons Parsley -- Chopped
Directions Saute onion, squash, carrot, garlic, paprika and cumin in oil for 6 minutes. Add bay leaf, bouillon cube and broth. Simmer for 30 minutes. Remove bay leaf. Add beans, salt and pepper. Simmer for 5 minutes. Soup may be pureed at this point if desired. Sprinkle with parsley and serve.
Serves 4
Time to Make 0:00



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