Corn & Black Bean Soup
|Dried black beans||3 Cup (48 tbs)|
|Water||10 Cup (160 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green pepper||1 Cup (16 tbs)|
|Sliced carrots||1 Cup (16 tbs)|
|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 (20 gm), minced|
|Canned no salt added whole tomatoes||29 Ounce, undrained and chopped (2 Cans, 14 1/2 Ounce Each)|
|Canned white corn||11 Ounce (Vacuum Packed, 1 Can)|
|Canned no salt added tomato sauce||8 Ounce (1 Can)|
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.