*  Exported from  MasterCook  *
 
                         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
 --------  ------------  --------------------------------
      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.
 
 Converted by MC_Buster.
 
 
 
                    - - - - - - - - - - - - - - - - - -