Recipe - Corn Cilantro And Black Bean Soup (Mf)

2 tablespoon Olive oil
1 Onion (1 cup), finely
chopped
2 Garlic cloves, minced
1 teaspoon Ground cumin
2 cup Chicken broth
4 cup Water
1 bn Fresh cilantro (large bn),
rinsed
10 ounce Thawed frozen corn kernels
15 ounce Black beans, rinsed and
drained
1 tablespoon Lime juice, (up to 2)
Salt and cayenne pepper
One fourth cup Sour cream, optional,
regular or low fat
2 tablespoon Pimento, in thin strips

Heat olive oil in a saucepan. When hot, add the onion, cover and cook over
low heat for 5 minutes or until tender. Add the garlic and cumin and saute
for 10 seconds to release their aroma. Add the broth and water and bring to
a simmer.

While the liquid is coming to a simmer, with a knife separate the cilantro
leaves from the stems. If you wish, wrap the stems well with string and add
to the broth to infuse the liquid with more cilantro flavor. When the
liquid is at a simmer, add the corn and beans and simmer for 5 to 10
minutes just to heat the ingredients well. Meanwhile chop the cilantro
leaves you need anywhere from One half to 1 cup of chopped leaves. Add the
cilantro leaves and immediately remove the soup from the heat. Discard the
cilantro stems. Add the lime juice and season to taste with salt and
cayenne pepper. Ladle the soup out and garnish each portion with sour cream
and garnish the sour cream with pimento. Variation: to turn this into a
main course soup, add 12 ounces of strips of raw chicken when you add the
beans and corn. Or add 12 ounces chopped cleaned shrimp after you have
added the beans and corn and cook for 2 minutes to cook through. Yield: 4
servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

MC Busted by Gail Shermeyer by TVFN Website on April 21, 1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6678 Posted to MCRecipe Digest
V1 #609 by 4paws@netrax.net (ShermeyerGail) on May 12, 1997