This is a great recipe, warm and filling. It uses dry beans, winter squash, and frozen corn, as well as onions, canned tomatoes, and garlic. All of these might be in your winter pantry if you managed to plan ahead a little - and if not, they're all available at the coop! This recipe is adapted from one in Feeding the Whole Family by Cynthia Lair.
1 cup dried beans, soaked overnight and then cooked in 4 cups stock or water until tender
1 tsp ground cumin
1 Tbsp olive oil or butter
2 tsp oregano
1/2 tsp cinnamon
1 medium onion, chopped
2 tsp salt
3 or more cloves garlic, minced
2-3 cups winter squash, peeled (if you use delicatas, you could skip the peeling)
1 quart jar or 14 oz can tomatoes, chopped, or tomato sauce
1 tsp chili powder
1 1/2 cups fresh or frozen corn
1 lb chorizo, optional (Meeting Place Pastures in Cornwall makes a great one)
grated cheese for garnish if you like
In a 4-quart, heavy-bottomed pot, heat oil. Add cumin, oregano and cinnamon and warm for 30 seconds in the oil. Add onion, salt, and garlic; sauté until onion is soft, about 5 minutes. Add squash, tomato, and chili powder, bring to a simmer and cook until squash is soft, 20 min or so. Add stock or water to thin if necessary. Meanwhile, slice the chorizo into 1/2 inch rounds and cook in a cast-iron pan until done. Add cooked beans, corn, and chorizo to the soup and simmer until corn is tender. Adjust seasoning to taste, garnish with cheese, and serve hot!
1 tsp ground cumin
1 Tbsp olive oil or butter
2 tsp oregano
1/2 tsp cinnamon
1 medium onion, chopped
2 tsp salt
3 or more cloves garlic, minced
2-3 cups winter squash, peeled (if you use delicatas, you could skip the peeling)
1 quart jar or 14 oz can tomatoes, chopped, or tomato sauce
1 tsp chili powder
1 1/2 cups fresh or frozen corn
1 lb chorizo, optional (Meeting Place Pastures in Cornwall makes a great one)
grated cheese for garnish if you like
In a 4-quart, heavy-bottomed pot, heat oil. Add cumin, oregano and cinnamon and warm for 30 seconds in the oil. Add onion, salt, and garlic; sauté until onion is soft, about 5 minutes. Add squash, tomato, and chili powder, bring to a simmer and cook until squash is soft, 20 min or so. Add stock or water to thin if necessary. Meanwhile, slice the chorizo into 1/2 inch rounds and cook in a cast-iron pan until done. Add cooked beans, corn, and chorizo to the soup and simmer until corn is tender. Adjust seasoning to taste, garnish with cheese, and serve hot!
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