The combination of beans and vegetables with a hint of sweet spices gives this soup a unique flavor. Every serving is loaded with color and a lots of vitamins to keep you healthy when it’s cold outside.
—CLARA COULSON MINNEY WASHINGTON COURT HOUSE, OH
PREP: 20 MIN. • COOK: 15 MIN. • MAKES: 7 SERVINGS
1 medium green pepper, chopped
1 medium onion, chopped
1/4 teaspoon whole cloves
1 tablespoon butter
3 cups vegetable broth
3 cups chopped tomatoes
2 1/2 cups sliced fresh or frozen okra, thawed
1 cup frozen lima beans, thawed
1/2 cup fresh or frozen corn, thawed
1/2 to 1 teaspoon salt
1/4 to 1/2 teaspoon ground allspice
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1. In a large saucepan, saute the green pepper, onion and cloves in butter until vegetables are tender. Discard cloves.
2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beans are tender.
TOP TIP
I use okra in soups and many other recipes, so I keep some on hand in the freezer. I wash fresh okra, blanch it, cool it quickly, then drain it well on paper towel. I slice it, arrange the slices on a baking sheet and freeze. Once frozen, the okra can easily be transferred to heavy-duty resealable plastic bags for long-term storage.
—MAXINE B. LA QUINTA, CA