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.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minIngredients
Directions
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.
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