Catawba Corn and Peach Soup

Catawba Corn and Peach Soup Recipe:

Catawba Corn and Peach Soup

The Catawba Indians were a major agricultural tribe in
the Southeast United States. This is a light
sweet-and-sour soup based on their cooking style.

      2 tablespoons butter
      1 medium onion, diced
    1/4 cup diced green bell pepper
    1/4 cup diced red bell pepper
    1/4 cup minced fresh mint
      4 cup chicken broth (NOT bouillon)
      2 cup corn kernels
    2/3 cup canned red kidney or pinto beans,
            drained and rinsed
      2 cup peeled peach slices (fresh or frozen)
       salt, to taste
       freshly ground pepper, to taste

Melt butter in large, heavy saucepan over medium heat.
Add onion, 2 tablespoons of green pepper, 2
tablespoons of red pepper and mint. Saute until onion
browns, stirring occasionally, about 8 minutes.

Add broth and bring to simmer. Add corn and beans and
simmer until corn is tender, about 5 minutes.

Add peaches and simmer until just heated through - do
not bring to simmer or boil. Season with salt and
pepper.

Ladle soup into bowls. Garnish with remaining peppers
and serve. Can be prepared 1 day ahead and
refrigerated; reheat before serving.

8 Servings

Contributed by Sari