Bean and Corn Soup

[Guest guest]

Bean and Corn Soup

Source: The McDougall Quick & Easy Cookbook

 

1/2 c. minced onion

1/3 c. water

2 16 oz. cans nonfat refried beans, either pinto or black

1 3/4 c. vegetable broth

2 c. frozen corn kernels

1/2 c. mild or medium salsa

1/2 tsp. ground cumin

several twists of freshly ground pepper

dash or two of Tabasco sauce

chopped fresh cilantro for garnish (optional)

 

Place the onion and water in a saucepan. Cook, stirring occasionally, until

the onion is soft, about 4 minutes. Add the beans and broth. Stir until well

combined and souplike. Add the corn, salsa, cumin and pepper. Cook, stirring

occasionally, for 5 to 6 minutes, until heated through. Add the Tabasco sauce to

taste. Garnish with cilantro, if desired.

 

Tracy