Title: Corn and Bean Soup
Categories: Soups
Yield: 8 Servings

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

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