50+ Friends Club Cookbook -- Soups and Sandwiches -- Spicy Bean Soup with Corn

50+ Friends Club Cookbook
Soups and Sandwiches

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Spicy Bean Soup With Corn

From the Kitchen of: Boomer
Source: San Jose Mercury News - Food Section

1/4	C	Dry sherry or apple juice
1/3	C	Chopped onion
1/4	C	Chopped celery
1/4	C	Diced red bell peppers
1/3	C	Diced canned or fresh tomatoes
1	C	Frozen corn kernels
3	C	Defatted stock (it didn't say chicken or beef, so up to you)
2	C	Cooked white beans, rinsed and drained
2	tsp	Minced fresh parsley
1	tsp	Minced fresh garlic
1	tsp	Ground cumin
1/2	tsp	Ground coriander
1/2	tsp	Cayenne pepper (or to taste - hotter or milder)
		Salt and black pepper (to taste)

Heat sherry in a 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.