| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
Mexican |
|
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 2 |
tb |
Oil |
| 1 |
lg |
Spanish onion; diced |
| 1 |
lg |
Bell pepper; red or green, diced |
| 1 |
c |
Diced celery |
| 2 |
|
Cloves garlic; minced (up to 3) |
| 1 |
|
New Mexican chile; roasted, peeled, seeded, chopped (I used 8) |
| 4 |
c |
Vegetable stock |
| 3 |
c |
Sweet potatoes; chopped |
| 1 |
tb |
Paprika |
| 1 |
tb |
Cumin |
| 1 |
tb |
Oregano |
| 1 |
tb |
Thyme |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
c |
Green Fordhook lima beans; frozen or canned, drained |
| 2 |
c |
Whole kernel corn |
| 3 |
c |
Milk or light cream |
INSTRUCTIONS
ROUX
FOR THE SOUP
Here's three recipes from "Lean Bean Cuisine" by Jay Solomon that I like.
First you make a roux. (I love saying that.) Medium brown.
Sautee onions, green pepper, garlic, celery, and chiles in oil for 7-10
minutes, until soft. Add stock, potatoes, spices and simmer for 20 minutes.
Add lima beans, corn and milk. Return to low simmer for10 minutes. Whisk in
roux.
Posted to CHILE-HEADS DIGEST V4 #136 by Kit Anderson <kitridge@bigfoot.com>
on Sep 26, 1997
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