Recipe - Corn And Bean Soup

2 cup Onions; chopped
One half teaspoon Dried minced garlic
1 cup Carrots; chopped
1 cn Corn
4 cup Frozen corn
4 md Potatoes; minced
1 cup Black beans; cooked, * see
note
One fourth teaspoon Cinnamon
1 cup Celery; chopped
4 cup Vegetable stock

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 : One half cup dry beans = 1 cup 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 recipeludigest by gpgb@attica.net (Michael Bauman) on Mar 25,
1998