I only post recipes that turn out to be in the range of very good to awesome. This one rates an AWESOME and is from the Moosewood Restaurant Simple Suppers cookbook, appropriately subtitled: fresh ideas for the weeknight table. This is a great recipe to have on hand because it can be whipped together quickly with mostly on hand ingredients. You can substitute different beans and different greens to end up with slightly different soups from a common base. I used black beans in this recipe and it had a tex-mex feel, especially when eaten with tortilla chips. I’m for soup all summer long. Stay tuned for gazpacho.
Bean, Corn & Greens Soup
- 1 c. chopped onions
- 1 tbs olive oil
- 2 tsp ground cumin
- 1 tsp ground fennel
- 1/2 tsp red pepper flakes or 1/4 tsp cayenne
- 2 cups chopped greens (kale, collards, chard, most any greens will work)
- salt (optional)
- 1 28 oz can of diced tomatoes
- 1 15 oz can of beans drained (black, white, red, black-eyed peas, etc will work fine)
- 2 cups frozen corn kernels
- 1 c water or veg broth
- chopped fresh cilantro
In a soup pot, on medium heat, saute the onions in oil until softened (6-8 minutes). Stir in the cumin, fennel, red pepper, and kale. Sprinkle lightly with salt (OK to omit if you are limiting salt) and cook until the kale is wilted, 3-4 minutes. Add the tomatoes, beans, corn, and water. Bring to a low boil, reduce the heat, cover and simmer for about 10 minutes. Add more water for a brothier soup. Add chopped fresh cilantro prior to serving.