| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chicago |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Pinto beans; soaked overnight & drained |
| 3 |
c |
Broth |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Cloves garlic; chopped fine |
| 1 |
lb |
Tomatoes or 1 lb can whole tomatoes; chopped, juice reserved |
| 1 |
ts |
Cumin |
| 1 |
ts |
Cinnamon |
| 1/4 |
ts |
Cloves |
| 1/2 |
ts |
Oregano |
|
|
Salt to taste |
| 2 |
|
Hot peppers; chopped fine |
| 1 |
md |
Butternut squash; halved, seeds scooped, baked for 1 hr |
| 1 1/2 |
c |
Corn kernels |
INSTRUCTIONS
Hi, this recipe is in the fatfree archives (www.fatfree.com). I've made it
for the last three years for Thanksgiving, and we love it. It's a great
autumn/winter soup.
>Date: Mon, 28 Feb 94 15:13:40 CST
>From: ekatman@midway.uchicago.edu (Eileen 'Lee' Katman)
Modified from the Greens cookbook
saute onion and garlic in some broth, add spices, add beans, tomatoes,
their juice, and spicy peppers and simmer until beans are cooked through.
Add corn and squash, simmer until flavors meld. Salt to taste. Add more
broth if you like a thinner soup. If you like more spice, add ground chiles
(ancho is nice).
kwvegan vegan
Posted to fatfree digest by Jenny Herl <jlherl@uiuc.edu> on Oct 30, 1998,
converted by MM_Buster v2.0l.
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