By Eileen Goltz, CuisinebyEileen.com
Modified from a recipe from about.com, this black bean and corn soup is easy to make and includes the sweet taste of summer corn. During the cooler months of winter, use frozen corn. Add a large salad, some crusty bread, and a good dessert and you have a meal!
1-cup half-and-half cream or non-dairy substitute
2 can (15 ounces) black beans, rinsed and drained, divided
1 cup chopped onion
2 teaspoons olive oil
1 1/2 tablespoon minced garlic
1-cup fresh corn (you can use frozen)
1 1/2 tablespoon lime juice
1 to 1 1/2 teaspoon ground cumin
1 ripe avocado, peeled and chopped
Sour cream and shredded cheddar cheese, optional
In a blender, combine the cream and 1 cup black beans; cover and process until smooth. Set the mixture aside. In a fry pan, sauté the onion in the oil just until its tender. Add the garlic and cook 1 to 2 minutes. Add the salsa, corn, lime juice, cumin and remaining beans. Mix to combine and then reduce the heat and stir in cream mixture. Cook, uncovered, for 3 to 4 minutes or until the mixture is hot. Stir in the avocado, cook for 2 minutes and spoon into bowl. Top with sour cream and cheese if desired.
Yield: Serves 4
Recipes: Soups, Bean and Corn, Dairy or Parve, KosherAdd a comment