Title: Mexican Corn Soup
Categories: Soups, Vegetarian, Low-fat
Yield: 6 Servings

1 ts Fat-free vegetable stock
1 c Onions, finely chopped
2 tb Whole cumin seeds
8 c Corn, fresh or frozen
5 c Fat-free vegetable stock
1 tb Salt
1 pn Black pepper
6 tb Tomato paste
1 c Nonfat milk, soy or
-evaporated skim
1/2 ts Red pepper sauce
1/2 bn Fresh cilantro, minced

In a large soup pot, heat oil. Add onion and cumin seeds and cook for 5
minutes until onions are transparent. Add corn, stock, salt, pepper and
tomato paste. Simmer 25 minutes.

Puree half the soup in a blender, then return soup to the pot and stir well
to combine. Add soy milk and red pepper sauce and reheat without boiling.
Adjust seasonings to taste and add fresh cilantro, if desired.

Source: Delicious! - Typed in 1994 by Karen Mintzias.
Posted to fatfree digest V97 #003 by Ann Miner on Feb
19, 1997.