Yield: 12 Servings
|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.