Spicy Bean Soup with Corn
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 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
sherry
dry or apple juice |
*
|
| ⅓ | cup |
onions
chopped |
|
| ¼ | cup |
celery
chopped |
|
| ¼ | cup |
sweet red bell peppers
diced |
|
| ⅓ | cup |
tomatoes, canned
or fresh, diced |
|
| 1 | cup |
corn
frozen |
|
| 3 | cups |
stock
defatted |
|
| 2 | cups |
white beans
cooked, rinsed and drained |
|
| 2 | teaspoons |
parsley leaves
minced fresh |
|
| 1 | teaspoon |
garlic
minced fresh |
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
coriander
ground |
|
| ½ | teaspoon |
cayenne pepper
or to taste |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
sherry
dry or apple juice |
*
|
| 79 | ml |
onions
chopped |
|
| 59 | ml |
celery
chopped |
|
| 59 | ml |
sweet red bell peppers
diced |
|
| 79 | ml |
tomatoes, canned
or fresh, diced |
|
| 237 | ml |
corn
frozen |
|
| 7.1E+2 | ml |
stock
defatted |
|
| 473 | ml |
white beans
cooked, rinsed and drained |
|
| 1E+1 | ml |
parsley leaves
minced fresh |
|
| 5 | ml |
garlic
minced fresh |
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
coriander
ground |
|
| 2.5 | ml |
cayenne pepper
or to taste |
|
| 1 | x |
salt and black pepper
|
*
|
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.
