Recipe - Hacienda Los Lingues Parotos Granados (Bean Soup)

6 cup Fresh lima beans
3 cup Whole kernel corn
3 cup Pumpkin; cut in 3/4" cubes
1 lg Onion; chopped
2 tablespoon Vegetable oil
1 tablespoon Ground paprika
1 bn Fresh basil; chopped
Salt and pepper to taste

These came out of the Jan/Feb 96 Chile Pepper Magazine written by Barb &
Ron Kroll. I can't say that I've tried any of them. Hope they help.

Cover the beans with water, bring to a boil, reduce the heat and simmer
until tender. Add the corn and pumpkin, increase the heat and boil until
vegetables are tender. Set aside.

Saute the onion in oil along with the paprika until soft. Add to the soup
along with the basil. Simmer for 5 minutes.

Season to taste with salt and pepper and serve with pebre sauce on the
side.

Heat Scale: Mild
Recipe By : Hacienda Los Lingues

Posted to CHILEHEADS DIGEST V3 #138

Date: Tue, 22 Oct 1996 05:29:12 0700

From: "Carl & Joyce Camper" chateaustripmin@mcn.net

NOTES : This soup is served with chopped chiles on the side.