PINEAPPLE BEAN SALSA SOUP – or dip
This is my gazpacho – upticked all the way to the moon and back. The longer it marinates, the more subtle the flavors. Some like the old, some like the new! Serve as a cold appetizer soup or a dip with tortilla chips!
Makes 9 cups
16 oz. can dark red kidney beans including liquid
16 oz. can chili beans including liquid
1/2 c. fine dice sweet onion
1/2 c. fine dice green pepper
4 oz. can green chilies, diced
14.5 oz. can stewed tomatoes, including liquid – cut tomatoes into smaller pieces (use kitchen shears; it’s easier)
20 oz. can pineapple tidbits in 100% juice, including juice
1/2 c. Wishbone bottled Russian Dressing – the red kind
1/2 c. red wine vinegar
1/4 c. sugar
2 t. sea salt
2 t. garlic powder
1 T. smoked paprika
1 T. ground coriander
1/2 t. celery seed
1/4 t. red cayenne pepper
freshly ground black pepper to taste
sea salt to taste
5 firmly packed c. fresh spinach
Combine all ingredients, except spinach, in extra-large bowl. Stir well to incorporate all ingredients.
Add spinach, then cut with kitchen shears into pieces. Stir into soup, looking for more pieces to cut, then settle on bite size – not too big not too small.
Cover and refrigerate till ready to serve – either as a cold soup or a dip for tortilla chips. Soup should be served in cups not bowls – it’s rich. Go ahead and serve some tortilla chips along with the soup.
When marinated overnight, the flavors become more subtle. It’s great either way.
CHEF DAVIES-TIGHT™ 