| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
96feb, Soup |
12 |
Servings |
INGREDIENTS
| 6 |
c |
Fresh lima beans |
| 3 |
c |
Whole kernel corn |
| 3 |
c |
Pumpkin; cut in 3/4" cubes |
| 1 |
lg |
Onion; chopped |
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Ground paprika |
| 1 |
bn |
Fresh basil; chopped |
|
|
Salt and pepper to taste |
INSTRUCTIONS
These came out of the Jan/Feb 96 Chile Pepper Magazine written by Barb &
Ron Kroll. I can't say that I've tried any of them. Hope they help.
Cover the beans with water, bring to a boil, reduce the heat and simmer
until tender. Add the corn and pumpkin, increase the heat and boil until
vegetables are tender. Set aside.
Saute the onion in oil along with the paprika until soft. Add to the soup
along with the basil. Simmer for 5 minutes.
Season to taste with salt and pepper and serve with pebre sauce on the
side.
Heat Scale: Mild
Recipe By : Hacienda Los Lingues
Posted to CHILE-HEADS DIGEST V3 #138
Date: Tue, 22 Oct 1996 05:29:12 -0700
From: "Carl & Joyce Camper" <chateaustripmin@mcn.net>
NOTES : This soup is served with chopped chiles on the side.
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