Being one of my favorite seasons not only for running but for food as well. Today I caught myself thinking about clam chowder, garlic soup, cream of mushroom soup, barley stuffed squash and chili. All home-made of course!
I am hoping to make the above dishes for you all this fall and will share the recipes after you get to taste them, but in the interim, I will share a recipe for my mom's Spicy White Bean Soup. I hope you enjoy it!
Spicy White Bean Soup
1 large chopped onion
2 tbsp butter melted
2 (15.8 oz) cans great North Beans rinsed and drained
2 (15.5 oz) cans Yellow Hominy rinsed and drained
2 (14.5 oz) cans Chili Style chopped tomatoes, un-drained
2 (14.5 oz) cans ready to serve vegetable broth - or you can make your own
1 tsp sugar
1/2 tsp ground cumin
1/4 - 1/2 tsp ground red pepper
1/4 tsp ground cloves
2 tbsp chopped fresh cilantro
Cook onion in butter in a large dutch oven over medium high heat until tender. Add beans and remaining ingredients. Bring to a boil; reduce heat and simmer 20 minutes.