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Red Kidney Bean Soup


2 Cups cooked red kidney beans

2 Cups beef broth

2 ½ Slices bacon, chopped

2 Tablespoon onion, chopped

½ Cup whipping cream

Worcestershire sauce


                    In a saucepan put the cooked beans and the broth, cooked covered for 10 minutes and cool. Liquefy in the blender and pour again saucepan. In a frying pan saute the bacon and onion until transparent. Add to the soup and cook 10 minutes more. Check seasoning and sprinkle some Worcestershire sauce. Before serving add cream.

Soup Salvadorian Style


2 lbs. Lean beef meat, in cubes

3 Slices bacon, chopped

1 cup chick peas, if dried soak the night before

1 lb. Pork meat in cubes

1 Banana in pieces

1 Chile, unpeeled

1 Cayote, in pieces

3 oz. Green peas

½ Head white cabbage, in pieces

Salt and pepper

Garlic Powder


                         In a large saucepan place the beef meat and cover with cold water. Season with salt, pepper and garlic powder to taste. Add bacon, chick peas, pork meat and rest of ingredients. Cook over medium heat, covered stirring occasionally add more water if it has dried before the meat is tender.



2(2 ½ lbs) Chicken cutted into pieces

Salt and lemon juice

Pinch of oregano

½ Teaspoon achiote paste

½ vinegar

Pinch cumin

5 Garlic cloves crushed

2 Medium onions finely sliced

5 Ripe tomatoes, peeled and seeded


                  Season chicken with salt and lemon juice. In a bowl put salt, oregano, achoite, vinegar, cumin and garlic, mix well. Add chicken and marinate for 2 hours. Drain and fry chicken in skillet until browned. In a heavy sauce pan place the browned chicken, half of the onions and half tomatoes, another layer of chicken, onions and tomatoes. Sprinkle with salt and pepper cover the sauce pan and simmer for 1 hour or until tender.

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