20 - 25 minutes
1 medium onion, chopped
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
2 teaspoons ground cumin
2 cups frozen lima beans
1 (28 ounce) can whole tomatoes
2 cups frozen cut corn
1/4 cup chopped fresh cilantro
* grated cheddar cheese
* avocado, cubes or slices
Drain the tomatoes, reserving the juice.
In a heavy soup pot, Sautèacute; the onions and cayenne in the oil for 5 minutes, until the onions begin to soften. Add the cumin and lima beans and sauté, stirring, for a couple of minutes.
Add the juice from the tomatoes, cover and simmer for 5 minutes.
Chop the tomatoes and stir them into the pan along with the corn. Cover and simmer until the vegetables are tender (about 10 minutes).
Stir in cilantro and add salt and pepper to taste. Garnish with cheese and avocado.
No Nutritional Information Available