Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter |
| 2 tablespoons | Flour |
| 2 tablespoons | Oil |
| 1 large | Spanish onion; diced |
| 1 large | Bell pepper; red or green, diced |
| 1 cup | Diced celery |
| 2 \N | Cloves garlic; minced (up to 3) |
| 1 \N | New Mexican chile; roasted, peeled, seeded, chopped (I used 8) |
| 4 cups | Vegetable stock |
| 3 cups | Sweet potatoes; chopped |
| 1 tablespoon | Paprika |
| 1 tablespoon | Cumin |
| 1 tablespoon | Oregano |
| 1 tablespoon | Thyme |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 2 cups | Green Fordhook lima beans; frozen or canned, drained |
| 2 cups | Whole kernel corn |
| 3 cups | Milk or light cream |
ROUX
FOR THE SOUP
Here's three recipes from "Lean Bean Cuisine" by Jay Solomon that I like.
First you make a roux. (I love saying that.) Medium brown.
Sautee onions, green pepper, garlic, celery, and chiles in oil for 7-10 minutes, until soft. Add stock, potatoes, spices and simmer for 20 minutes.
Add lima beans, corn and milk. Return to low simmer for10 minutes. Whisk in roux.
Posted to CHILE-HEADS DIGEST V4 #136 by Kit Anderson <kitridge@...> on Sep 26, 1997