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Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Diced onion

  2. 1 tablespoon 15ml Olive oil

  3. 1/2 cup 55g / 1.9oz Diced celery

  4. 1/2 cup 31g / 1.1oz Thinly-sliced green onion

  5. 1/2 cup 73g / 2.6oz Diced seeded red pepper

  6. 1/2 cup 73g / 2.6oz Zucchini - diced

  7. 3 cups 187g / 6.6oz Cubed peeled seeded acorn squash

  8. 1 1/2 cups 355ml Cubed red skin potatoes

  9. 1 tablespoon 15ml Minced garlic

  10. 1 1/2 teaspoons 7 1/2ml Minced ginger

  11. 3/4 teaspoon 3.8ml Salt

  12. 1/2 teaspoon 2 1/2ml Dried basil

  13. 1/2 teaspoon 2 1/2ml Dried oregano

  14. 1/4 teaspoon 1 1/3ml Dried thyme

  15. 1/4 teaspoon 1 1/3ml Ground pasilla chiles

  16. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  17. 3 cups 711ml Water

  18. 1/2 cup 31g / 1.1oz Cut corn

  19. 2 tablespoons 30ml Freshly-chopped parsley

  20. 2 tablespoons 30ml Cornstarch or arrowroot

  21. 1/3 cup 78ml Cold water

  22. 1 cup 160g / 5.6oz Cooked red beans

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a medium pot, saute the onion in the olive oil for 2 minutes. Add the celery, green onion, red pepper, and zucchini, and saute an additional 5 minutes to soften the vegetables. Add the acorn squash, red skin potatoes, garlic, ginger, salt, basil, oregano, thyme, ground pasilla, and black pepper, stir well to combine, and saute the mixture an additional 3 minutes. Add the water, corn, and parsley, and bring the mixture to a boil. Cover, reduce the heat to low, and simmer for 30 minutes or until the vegetables are soft. In a small bowl, place the cornstarch, pour the cold water over the top, and stir until smooth. Add the cornstarch mixture to the simmering soup, stir well, and continue to cook the soup over low heat until thickened. Add the red beans and stir well to combine. Taste and adjust seasonings, as needed. This recipe yields 2 quarts.

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