Hacienda los lingues parotos granados (bean soup)

Yield: 12 Servings

Measure Ingredient
6 cups Fresh lima beans
3 cups Whole kernel corn
3 cups Pumpkin; cut in 3/4" cubes
1 large Onion; chopped
2 tablespoons Vegetable oil
1 tablespoon Ground paprika
1 bunch Fresh basil; chopped
Salt and pepper to taste

These came out of the Jan/Feb 96 Chile Pepper Magazine written by Barb & Ron Kroll. I can't say that I've tried any of them. Hope they help.

Cover the beans with water, bring to a boil, reduce the heat and simmer until tender. Add the corn and pumpkin, increase the heat and boil until vegetables are tender. Set aside.

Saute the onion in oil along with the paprika until soft. Add to the soup along with the basil. Simmer for 5 minutes.

Season to taste with salt and pepper and serve with pebre sauce on the side.

Heat Scale: Mild

Recipe By : Hacienda Los Lingues Posted to CHILE-HEADS DIGEST V3 #138 Date: Tue, 22 Oct 1996 05:29:12 -0700 From: "Carl & Joyce Camper" <chateaustripmin@...> NOTES : This soup is served with chopped chiles on the side.

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