Corn and bean soup

8 Servings

Ingredients

Quantity Ingredient
2 cups Onions; chopped
½ teaspoon Dried minced garlic
1 cup Carrots; chopped
1 can Corn
4 cups Frozen corn
4 mediums Potatoes; diced
1 cup Black beans; cooked, * see note
¼ teaspoon Cinnamon
1 cup Celery; chopped
4 cups Vegetable stock

Directions

1. Instead of a saut‚ with oil, use some vegetable stock or water in your pot.

2. Add onions, garlic, carrots, & celery.

3. Cook until onions are soft, adding more liquid if necessary.

4. Add frozen corn, potatoes, stock, & cinnamon.

5. Cook about 15 minutes.

6. In the meantime, puree canned corn using hand blender.

7. When potatoes are done (soft), add beans & pureed corn.

8. Cook for a few minutes.

9. Check seasonings & serve.

Serving Ideas : good with rye dumplings NOTES : ½ c dry beans = 1 c cooked; also, drain the beans kidney beans may be substituted, (etc.) If making rye dumplings, try cooking them on top of the soup.

Recipe by: Pamela & Garrison Bauman Posted to recipelu-digest by gpgb@... (Michael Bauman) on Mar 25, 1998

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