Corn & Black Bean Soup Recipe
Ingredients
| Black beans | 3 Cup (16 tbs), dried | |
| Water | 10 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Celery | 1 Cup (16 tbs), chopped | |
| Onion | 1 Cup (16 tbs), chopped | |
| Green pepper | 1 Cup (16 tbs), chopped | |
| Carrot | 1 Cup (16 tbs), sliced | |
| Dried basil | 2 Teaspoon | |
| Dried oregano | 2 Teaspoon | |
| Black pepper | 1 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Ground red pepper | 1/2 Teaspoon | |
| Garlic | 4 Clove (5gm), minced | |
| Bay Leaf | 1 | |
| Whole tomatoes | 2 Can (10oz), undrained | |
| White corn | 1 Can (10oz) | |
| Salt | 1 Can (10oz) |
Directions
Sort and wash beans; place in a large Dutch oven or stockpot.
Add 10 cups water and salt, and bring to a boil; cook 1 minute.
Remove from heat; cover and let stand 1 hour.
Add celery and next 10 ingredients to beans.
Bring mixture to a boil; cover, reduce heat, and simmer 1 1/2 hours or until beans are tender.
Add tomatoes, corn, and tomato sauce; stir well.
Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes.
Discard bay leaf.
Add 10 cups water and salt, and bring to a boil; cook 1 minute.
Remove from heat; cover and let stand 1 hour.
Add celery and next 10 ingredients to beans.
Bring mixture to a boil; cover, reduce heat, and simmer 1 1/2 hours or until beans are tender.
Add tomatoes, corn, and tomato sauce; stir well.
Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes.
Discard bay leaf.
Chef
