this is also from Moosewood Restaurant Cooks at Home
2 c chopped onions
1 fresh chile, minced, or 1/4 tsp cayenne
2 tbsp olive oil
2 tsp ground cumin
2 c frozen lima beans
3 c undrained canned tomatoes (28 ounce can)
2 c fresh or frozen cut corn
1/4 c chopped fresh cilantro
salt to taste
avocado cube sor slices
grated monterey jack or cheddar cheese
In a heavy nonreactive soup pot or saucepan, saute’ the onions and chile or cayenne in the oil for about 5 minutes, utnil the onions begin to soften. Add the cumin and lima beans and saute’ stirring for a couple of minutes. Add the juice from the tomatoes, cover, and simmer for 5 minutes.
Chop the whole tomatoes right in the can. Stir the chopped tomatoes, corn and cilantro into the pan. Cover and simmer for about 10 mihutes, until the vegetables are tender. Add salt to taste.
Serve plain or topped with any or all of the suggested garnishes.
Serve on rice, polenta, quinoa, or with warm tortillas or cornbread.