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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From the Ellsworth Cooking School in Ellsworth, Maine. Ingredients:
2 red chili peppers, seeded and chopped |
4 teaspoons olive oil |
1 cup onion, chopped |
2 cloves garlic, minced |
1 teaspoon cumin |
3 tomatoes, seeded and chopped |
2 cups broth (vegetable or chicken) |
1 red bell pepper, roughly chopped into 1 pieces |
1 yellow bell pepper, roughly chopped into 1 pieces |
2 zucchini, chopped |
1 cup corn |
salt and pepper, to taste |
2 cups black beans (1 15-oz can is 1 1/2 cups and will do) |
1 cup kidney bean (1 15-oz can is 1 1/2 cups and will do) |
3/4 teaspoon cider vinegar |
cilantro |
lime wedge |
avocado |
Directions:
1. In a skillet, roast chilies for 20-30 seconds over high heat.
2. Remove from heat and let cool.
3. In a large pot, heat 2 tsp olive oil over medium-high heat and sautee onions until golden.
4. Add garlic and cumin and cook, stirring constantly for about 30 seconds.
5. Add tomatoes, broth and chilies.
6. Reduce heat and simmer for 30 minutes, stirring occasionally.
7. In batches in a blender or with a stick blender, puree the soup.
8. Pour through a fine sieve, cheesecloth or food mill, if desired.
9. In a skillet, heat 2 tsp olive oil over medium-high heat.
10. Add bell peppers, zucchini and corn.
11. Season with salt and pepper and cook until tender- about 4 minutes.
12. Add to broth mixture with the black beans and kidney beans.
13. Simmer for 1-2 minutes, until vegetables are tender.
14. Stir in the vingegar and garnish with cilantro, lime wedges and avacado.
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