1 1/2 cups vegetable broth
1 onion, chopped
2 cloves garlic, minced
1 cup corn kernels, fresh or frozen
3 cans white beans, drained and rinsed
2 cups chopped fresh tomatoes
1 4 ounce can chopped green chilies
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/8 teaspoon crushed red pepper
3 cups fresh chopped, kale, chard or spinach
hot sauce to taste (optional)
Place 1/2 cup of the broth in a large pot. Add onion and garlic. Cook, stirring occasionally, for 10 minutes, until onion is soft. Add corn, beans, tomatoes, chilies, and seasonings. Mix well. Bring to a boil, cover partially and simmer over low heat for 15 minutes, stirring occasionally. Add greens and cook for an additional 10 minutes (only 3 minutes for spinach) Season with hot sauce to taste.
Serve over baked or roasted potatoes, whole grains, or rolled up in a tortilla. This is also wonderful served in a bowl with some fresh bread on the side.
Hints: When fresh corn is in season, slice the kernels off 1 or 2 ears to use in this recipe. To use frozen corn, thaw first under cold running water (place in a strainer and hold under the water for about a minute). Bottled minced garlic may be used, you'll need about 1 1/2 teaspoons. If fresh tomatoes are unavailable, or not very appealing at certain times of the year, use drained, canned chopped tomatoes instead. Any variety of canned white beans may be used. Try either small, white beans or large cannellini beans. Smoked paprika is available in most natural food stores. It adds a delicious flavor to this dish. If you cannot find it, leave it out or use regular paprika instead. Any leafy green is delicious in this recipe. Adjust the cooking times according to the greens used.