Vegetarian Southwest: Black Bean And Corn Soup

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* Exported from MasterCook *

 

Black Bean And Corn Soup

 

Recipe By : Vegetarian Southwest, by Lon Walters, page 19

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 onion -- chopped

1 shallot -- chopped

8 cloves garlic -- chopped

1/4 pound butter -- (1 stick)

2 pounds black beans

2 gallons vegetable stock

(nineteen 13 3/4-ounce cans)

2 cups apple cider vinegar

2 teaspoons celery salt

1 teaspoon pepper

***CORN MIXTURE***

6 ears corn -- husked and grilled

2 tablespoons chopped and roasted green chiles

2 tablespoons ground cumin

1 tablespoon chopped cilantro

1 red bell pepper -- chopped

 

SERVES 8 TO 10

 

From Chef Eddie Matney, Eddie's Grill, Phoenix, Arizona

 

In a large stock pot, cook onion, shallot, and garlic in butter until

tender. Add beans and mix well so that each bean is coated with

butter. Add remaining ingredients except corn mixture. Cover and simmer

for 3 hours or until beans are soft. Stir in corn mixture and simmer an

additional 20 minutes.

 

AUTHOR'S NOTE: If corn is not in season, roast frozen corn under a

broiler. See recipes on Vegetable Stocks, for more information on

preparing stocks.

 

 

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