Spicy Bean Soup With Corn

Recipe By : Healthful Cooking, Mary Carroll, Star Tribune 1/6/99
Serving Size : 1 Preparation Time :0:00
Categories : Beans And Legumes Soups And Stews
Vegetables

Amount Measure Ingredient — Preparation Method
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1/4 cup dry sherry or apple juice
1/3 cup chopped onion
1/4 cup chopped celery
1/4 cup diced red bell peppers
1/3 cup diced canned or fresh tomatoes
1 cup frozen corn kernels
3 cups defatted stock
2 cups cooked white beans — rinsed and drained
2 teaspoons minced fresh parsley
1 teaspoon minced fresh garlic
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper — or to taste
Salt — black pepper

This bean soup sports a colorful mixture of vegetables and rich spices
reminiscent of Mexican cuisine. It tastes even better after a night in the
refrigerator. Serve topped with crushed tortilla chips and low-fat sour
cream, if desired.

Heat sherry in large soup pot over medium-high heat until bubbling. Add
onion and cook, stirring, 3 minutes until soft but not browned. Add
celery, bell peppers, tomatoes and corn and cook 5 minutes.

Add stock, beans, parsley, garlic, cumin and coriander and bring to boil.
Lower heat to medium and cook 20 minutes. Add cayenne and salt and pepper
to taste. Makes 4 servings.

(c) Copyright 1999 Star Tribune. All rights reserved.

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