Chorizo and Vegetable Soup

¾ cupDried kidney beans
1 poundFabrique D�lices Chorizo, sliced
1 largeOnion, chopped
2 clovesGarlic, minced
3 cupsWater
214.5-ounce cans beef broth
3 cups1/2" pieces peeled and seeded pumpkin (or butternut squash)
1Red pepper, finely chopped
1Green bell pepper, finely chopped
1 ¼ cupsFrozen corn kernels
⅔ cupHulled pepitas (pumpkin seeds), toasted,, optional


Place kidney beans in medium bowl. Pour enough water over to cover beans by 3 inches. Let stand overnight. Drain.

Saut� chorizo in heavy large pot over medium heat until cooked through and fat is rendered, about 10 minutes. Transfer chorizo to paper towels; drain, leaving 2 tablespoons drippings in pot.

Add onion and garlic. Saut� until tender, about 6 minutes.

Add water, broth and beans; bring to boil. Reduce heat; cover. Simmer until beans are tender, 1 hour.

Add pumpkin cubes to soup. Cover; simmer until tender, about 15 minutes. Stir in bell peppers, corn and chorizo; simmer uncovered about 10 minutes longer.

Meanwhile, if using, set aside 2 tablespoons pepitas for garnish. Blend remaining pepitas in blender until finely ground. Stir ground pepitas into soup. Season with salt and pepper.

Sprinkle with reserved pepitas and serve.

Serves 6.

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