A recipe for Spicy Bean Soup with Corn. Follow the simple recipe instructions for Spicy Bean Soup with Corn shared by other home cooking experts.
1/4 cup dry sherry or apple juice
1/3 cup chopped onion
1/4 cup chopped celery
1/4 cup diced red bell peppers
1/3 cup diced canned or fresh tomatoes
1 cup frozen corn kernels
3 cups defatted stock
2 cups cooked white beans -- rinsed and drained
2 teaspoons minced fresh parsley
1 teaspoon minced fresh garlic
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper -- or to taste
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.
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. Makes 4 servings.