| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Soups | 8 | Servings | |
INGREDIENTS
| 2 | c | Onions; chopped |
| 1/2 | ts | Dried minced garlic |
| 1 | c | Carrots; chopped |
| 1 | cn | Corn |
| 4 | c | Frozen corn |
| 4 | md | Potatoes; diced |
| 1 | c | Black beans; cooked, * see note |
| 1/4 | ts | Cinnamon |
| 1 | c | Celery; chopped |
| 4 | c | Vegetable stock |
INSTRUCTIONS
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 Posted to recipelu-digest by gpgb@attica.net (Michael Bauman) on Mar 25, 1998
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