Tuesday, February 9, 2010

Southwestern Corn and Black Bean Chowder

1 ½ quart vegetable stock
1 15 oz. can black beans
1 12 oz. bag frozen whole kernel corn
2 large onions diced
3 stalks celery diced
2 tbsp. chopped garlic
2 chopped carrots
1 12 oz. can diced tomatoes in juice
1 red pepper diced
1 green bell pepper
1 bunch of cilantro chopped
1 tbsp. chili powder
1 tbsp. cumin
1 tsp. oregano leaves
2 tbsp. kosher salt
1 tsp. black pepper
2. tbsp. extra virgin olive oil
½ tsp. liquid smoke

Boil black beans with a little kosher salt until tender (do not over cook). Rinse cooked beans
with cool water and set aside.

In soup pot, heat olive oil and sauté onion, celery, carrot and bell peppers until tender and
slightly brown.

Add water and broth and bring to boil. Add all remaining ingredients except cilantro. Simmer
for 10 minutes and then add cilantro. Simmer for additional 10 minutes, uncovered.

Recipe via MarthaFry.org

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