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Name: Squash, Sweetcorn And Bean Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 tb Paprika; 1 cn (14oz) of chopped tomatoes; 1 pt Vegetable stock; 2 Red onions; finely chopped; 2 Garlic cloves; finely; 1 lb Peeled and deseeded squash; 6 tb Chopped fresh coriander;; 7 oz Dried black beans; soaked; 8 oz Frozen sweetcorn kernels or; Salt

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INGREDIENTS

1 tb Paprika
1 cn (14oz) of chopped tomatoes
1 pt Vegetable stock
2 Red onions; finely chopped
2 Garlic cloves; finely
1 lb Peeled and deseeded squash
6 tb Chopped fresh coriander;
7 oz Dried black beans; soaked
8 oz Frozen sweetcorn kernels or
Salt

Servings

INSTRUCTIONS

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/1/4 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 dont think theyre 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" on Dec 6, 1998,

NOTES

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Squash, Sweetcorn And Bean Soup

1 tb Paprika
1 cn (14oz) of chopped tomatoes
1 pt Vegetable stock
2 Red onions; finely chopped
2 Garlic cloves; finely
1 lb Peeled and deseeded squash
6 tb Chopped fresh coriander;
7 oz Dried black beans; soaked
8 oz Frozen sweetcorn kernels or
 Salt

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/1/4  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 dont think theyre 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@virgin.net> on Dec 6,  1998,

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Nutrition

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Serving Size: 1 Serving (228g)
Recipe Makes: 6 servings

Calories: 13
Calories from Fat: 4 (31%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 314.4mg		11 %
Potassium 74.7mg		2 %
Total Carbohydrate 2.8g		1 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 1.6g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 13

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