Recipe: Bean, Corn and Chile Soup

BEAN, CORN AND CHILE SOUP

3 tablespoons olive oil
1 large onion, coarsely chopped
3 garlic cloves, chopped
4 large tomatoes, chopped (2 cups)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
3 cups dried pinto beans, soaked overnight and drained, according to package directions
3 small carrots, diced
1 celery stalk, with leaves, chopped
1 mild chile pepper, such as Anaheim, roasted, peeled, seeded, and chopped
1 bay leaf
2 1/2 quarts water
2 cups fresh corn kernels (6 ears) or good-quality frozen corn
Salt
Sour cream for garnish (optional)

Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and saute until the onion is translucent, about 5 minutes.

Add the tomatoes, basil, and cilantro and cook at a low boil for about 15 minutes, or until the tomatoes break down and make a little sauce.

Place the beans, carrots, celery, chile pepper, and bay leaf in a large soup pot. Add the water and the tomato mixture. Bring to a boil over medium heat, then lower the heat so that the soup remains at a low boil. Partially cover and cook for 2 1/2 hours, or until the beans are tender. Do not lose the boil.

Add the corn and salt to taste. Cook the soup for 10 minutes more, or until the corn is cooked. Adjust the seasoning. Garnish with sour cream, if you like.

Servings: 4-6
Adapted from source: At Mesa's Edge: Cooking and Ranching in Colorado's North Fork Valley by Eugenia Bone