Succotash Chowder

Makes 6 servings

Teff, a high-protein grain popular in Ethiopia, adds heft to this adaptation of a Southern favorite. Teff flour may be found in natural food stores.

1 medium onion, diced
1 red bell pepper, seeded and diced
2 teaspoons canola oil
1/4 cup teff flour
4 cups vegetable stock
1 1/2 cups fresh or frozen corn kernels
1 cup frozen baby lima beans
1 12-ounce can evaporated skim milk
Salt and black pepper, to taste
Hot pepper sauce, to taste (optional)

1. In a large saucepan over medium heat, saute onion and bell pepper in oil until onion is translucent, about 7 minutes. Sprinkle teff flour over mixture and cook, stirring, for 30 seconds.

2. Add vegetable stock and bring to a boil, stirring often. Reduce heat to low and simmer uncovered, stirring occasionally, for 10 minutes.

3. Add corn, lima beans, and evaporated milk to saucepan. Return to a simmer and cook, uncovered, until vegetables are tender and soup is thickened, 20 to 30 minutes. Stir occasionally to keep soup from forming a skin. Add salt, black pepper, and pepper sauce to taste.

LACTO

Per Serving: 181 Cal (11% from fat), 10g Prot, 2g Fat, 32g Carb, 246mg Sod, 2mg Chol, 5.2g Fiber.

Jean Patterson is a freelance food writer based in Pasadena, California.

"Hearty Grain Stews"
Copyright 2000 by Veggie Life. All rights reserved.
Originally published in Veggie Life, Autumn 2000.