Kosher Soups
| Black Bean and Corn Soup |
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KosherEye.com
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! Ingredients: 1-cup half-and-half cream or non-dairy substitute Directions: 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. Notes: Yield: Serves 4 Recipes: Soups, Bean and Corn, Dairy or Parve, Kosher
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