squash, sweetcorn and bean soup

Categories
None
Yield
6 servings
MeasureIngredient
7 ounces Dried black beans; soaked overnight
1 tablespoon Paprika
Red onions; finely chopped
Garlic cloves; finely chopped
1 pounds Peeled and deseeded squash or pumpkin; (about 1.5kg/3Ib unpeeled), cut into 2.5cm/1in cubes
1 can (14oz) of chopped tomatoes
1 pint Vegetable stock
8 ounces Frozen sweetcorn kernels or the kernels from 2 large ears of corn is that cobs?
6 tablespoons Chopped fresh coriander; optional
  Salt and freshly ground black pepper

Squash, sweetcorn and beans form a kind of holy trinity in the cooking of central America. The combination is uniquely satisfying and packed with nutrients.

PREPARATION 20 MINUTES

COOKING ABOUT 40 MINUTES

1 Rinse the black beans then put into a pan with fresh cold water. Bring to the boil, and boil rapidly for 10 minutes, then cover and simmer for 30 minutes until tender. Drain well and set aside. Gently heat a little of the stock with the paprika in a large saucepan. Add the onions, cover and cook over medium - to - low heat for 10 minutes.

2 Add the garlic, the squash, the tomatoes with their liquid and 150ml/¼ pint of the stock. Bring to the boil, then simmer gently with the lid slightly askew for 10 - 20 minutes, until the squash is just tender. The cooking time will depend on the variety, if it is watery, it will soften up quite soon.

3 Puree 3 - 4 ladlefuls of the soup in a food processor, then return this to the soup remaining in the pan and cook for 5 minutes more.

4 When the squash is reasonably soft, add the beans and pour in the remaining stock. Season generously with salt and pepper and simmer for 15 minutes (if using fresh beans er I don't think they're in recipe list). Add the corn and coriander (if using), and cook for another 5 minutes, until the corn is tender. Ladle into bowls.

Adapted from November 1998 Good Food Magazine Posted to fatfree digest by "andy&shell" <andy.shell@...> on Dec 6, 1998, converted by MM_Buster v2.0l.

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