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
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 salsa
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
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, saut
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