Chef Emily's Black Bean and Corn Stew

A friend brought me this soup last week when I wasn't feeling well. Thank God for friends.

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This is so very good, quick and easy. All the things we busy people like.

Give it a try, I think you will like it.

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Serves 6-8

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Ingredients:

4 tsp oil

1 medium onion -chopped

4 clove garlic -minced

2 teaspoons cumin

1 4 1/2 ounce can green chilies

2 15 oz. cans black beans, drain and rinsed

2 14 oz. cans or 4 cups diced tomatoes

2 cups water

10 oz. frozen corn

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Directions:

• In large saucepan, heat oil over medium heat. Add onion, cook until softened, 5-6 minutes.
• Add garlic and cumin, continue cooking until fragrant about 2 minutes.
• To the pan, add the rest of the ingredients, (not the corn)
• Bring mixture to a boil, reduce heat and simmer, until slightly thickened. About 15 minutes.
• In a blender or food processor, puree 2 cups of the stew. Return puree to pan.
• Add frozen corn.
• Simmer about 5 minutes more.

Comments from Verna's Test Kitchen:

1. I did not use the oil. I used a spray.
2. I added a can of kidney beans, that I rinsed and drained.
3. I forgot to puree the 2 cups. It was just fine.
4. After toasting some high fiber bread. I sprayed with butter spray and sprinkled with garlic powder.
5. After putting toast under the broiler, I cut the toast into strips. Yum, yum.
6. Great for dunking into soup.

- Remember soup is always better the next day.

Enjoy!!!

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Have a super day!!!.