Spicy corn and chick-pea soup with chilies from Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant (page 88) by Annie Somerville

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Notes about this recipe

  • Avocet on February 26, 2021

    Delicious soup, great with pantry items. Used frozen white corn, one can of chickpeas, canned tomatoes. Didn't use the jalapeno peppers or the cayenne, the chipotles gave it lots of flavor and heat. Used more lime than called for. Toasted tortillas to sprinkle on top.

  • bloncosky on July 09, 2013

    This is a great soup for the summer corn season. It is really versatile too,you can leave out the hominy and add more fresh corn. You can use your own canned chickpeas and just add 2 cups stock to make up for the bean liquid. A couple hints for omnivorous, you can add a couple pieces of leftover chopped bacon and even substitute chicken for the hominy.

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