Corn And Bean Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Soups | 8 | Servings | |
INGREDIENTS
| 2 | c | Onions, chopped |
| 1/2 | t | Dried minced garlic |
| 1 | c | Carrots, chopped |
| 1 | Corn | |
| 4 | c | Frozen corn |
| 4 | Potatoes, diced | |
| 1 | c | Black beans, cooked * see |
| note | ||
| 1/4 | t | Cinnamon |
| 1 | c | Celery, chopped |
| 4 | c | Vegetable stock |
INSTRUCTIONS
Instead of a saut with oil, use some vegetable stock or water in your pot. Add onions, garlic, carrots, & celery. Cook until onions are soft, adding more liquid if necessary. Add frozen corn, potatoes, stock, & cinnamon. Cook about 15 minutes. In the meantime, puree canned corn using hand blender. When potatoes are done (soft), add beans & pureed corn. Cook for a few minutes. 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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Nutrition (calculated from recipe ingredients)
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Calories: 369
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 281.1mg
Potassium: 494.6mg
Carbohydrates: 85.8g
Fiber: 5.5g
Sugar: 3.3g
Protein: 4.2g