1/4 cup dry sherry or apple juice 1/3 cup chopped onion 1/4 cup chopped celery 1/4 cup diced red bell peppers 1/3 cup diced canned or fresh tomatoes 1 cup frozen corn kernels 3 cups defatted stock 2 cups cooked white beans -- rinsed and drained 2 teaspoons minced fresh parsley 1 teaspoon minced fresh garlic 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon cayenne pepper -- or to taste Salt -- black pepper This bean soup sports a colorful mixture of vegetables and rich spices reminiscent of Mexican cuisine. It tastes even better after a night in the refrigerator. Serve topped with crushed tortilla chips and low-fat sour cream, if desired. Heat sherry in large soup pot over medium-high heat until bubbling. Add onion and cook, stirring, 3 minutes until soft but not browned. Add celery, bell peppers, tomatoes and corn and cook 5 minutes. Add stock, beans, parsley, garlic, cumin and coriander and bring to boil. Lower heat to medium and cook 20 minutes. Add cayenne and salt and pepper to taste. Makes 4 servings. (c) Copyright 1999 Star Tribune. All rights reserved. Converted by MC_Buster.
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