Summer Corn and Bean Soup
Mexican Corn and Bean Soup
Corn and Bean Soup
Summer Corn and Bean Soup
1 tablespoon canola oil -- I USED OLIVE OIL
1 cup sliced green onions
3/4 cup chopped cooked ham (about 4 ounces) -- I USED SLICED DELI
TURKEY AND IT WORKED GREAT
3 cups fresh corn kernels (about 5 ears) -- CUT OFF COB UNCOOKED
1/2 teaspoon salt
2 (15-ounce) cans navy beans, rinsed and drained -- I ONLY DRAINED ONE
CAN
2 (14-ounce) cans fat-free, less-sodium chicken broth
2 (4.5-ounce) cans chopped green chiles, undrained
Heat canola oil in a Dutch oven over medium heat (I USED A REGULAR POT
ON THE STOVE AND IT WORKED FINE). Add onions and ham, and cook 3
minutes, stirring frequently. Stir in corn and remaining ingredients.
Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly
heated.
Yield: 6 servings (serving size: about 1 1/2 cups)
Source:
<http://www.mckellars.net/recipes/2005/08/summer_corn_and_bean_soup.html>
Mexican Corn and Bean Soup
2 teaspoons olive oil
1/2 cup chopped onion
1 teaspoon ground cumin
1 teaspoon minced garlic
1/2 teaspoon dried oregano
1 cup frozen corn kernels
1/4 teaspoon ground black pepper
1 (14 oz) can fat free, low sodium chicken broth
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can diced tomatoes & green chilis, undrained
3 lime slices
Heat oil in a large saucepan over med-high heat. Add onion, cumin,
garlic, and oregano, saute 1 1/2 minutes. Stir in corn, pepper, broth,
beans and tomatoes, bring to a boil. Reduce heat, simmer 10 minutes.
Serve with lime slices. Serves three.
Source: <http://www.wlextv.com/Global/story.asp?S=4323863>
Corn and Bean Soup
Serves: 8 Servings
2 cup Onions; chopped
1/2 tsp Dried minced garlic
1 cup Carrots; chopped
1 cn Corn
4 cup Frozen corn
4 md Potatoes; diced
1 cup Black beans; cooked, * see
-note
1/4 tsp Cinnamon
1 cup Celery; chopped
4 cup Vegetable stock
Instead of a saute, with oil, use some vegetable stock or water in your
pot. Add onions, garlic, carrots, and celery. Cook until onions are soft,
adding more liquid if necessary. Add frozen corn, potatoes, stock, and
cinnamon. Cook about 15 minutes. In the meantime, puree canned corn using
hand blender. When potatoes are done (soft), add beans and pureed corn.
Cook for a few minutes. Check seasonings and serve.
Serving Ideas : good with rye dumplings
NOTES : 1/2 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 and Garrison Bauman
Source: <http://www.completerecipes.com/31213.htm>
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