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| Corn And Bean Soup Recipe |
Category: Soups
Rating:
N/A
Servings: 8
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Ingredients
2 cup onions; chopped
1/2 teaspoon dried minced garlic
1 cup carrots; chopped
1 can corn
4 cup frozen corn
4 medium potatoes; diced
1 cup black beans; cooked, * see note
1/4 teaspoon cinnamon
1 cup celery; chopped
4 cup vegetable stock
Cooking 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 : 1/2 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
soups
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