Thursday, February 28, 2008

Mexican Butter Bean Soup

Source: Moosewood Restaurant Daily Special
Makes about 6 servings

1 cup chopped onion
2 garlic cloves, minced
oil for frying
2 tsp ground coriander
2 tsp ground cumin
1/8 tsp cayenne
¼ tsp thyme
1 red pepper, chopped
1 can (15 oz.) vegetable broth
2 cans (15 oz. each) butter beans, drained
1 can (15 oz.) diced tomatoes
1 cup corn
4 oz. cream cheese, cubed
½ cup shredded cheddar
1 tsp cilantro

1. Saute onion & garlic in oil in large pot until softened; stir in coriander, cumin, cayenne, & thyme; add red pepper & saute
2. Meanwhile, put 1 can butter beans in blender with 1 cup water; puree until smooth; stir into pot along with the vegetable broth
3. Add tomatoes & remaining beans to pot; bring to a simmer; add corn, cream cheese, cheddar, & cilantro; return to a simmer & stir until cheeses are melted

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