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Cajun Corn Soup Recipe

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This recipe for Cajun Corn Soup, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kimberly Story
Added: Monday, March 9, 2009


1 1/2 C Chicken or Vegetable Broth
1 C Water
1 Green Bell Pepper, chopped
14.5 oz diced Tomatoes, drained
15 oz Whole Kernel Corn, drained
1/2 tsp Garlic Salt
1/4 tsp Cayenne Pepper
1/4 tsp Paprika
1 T Vegetable Oil
1 Leek, chopped
1 Clove Garlic, chopped
15 oz Black Beans, drained

Mix the broth and water in a pot, and bring to a boil. Stir in the green bell pepper, tomatoes, and corn. Season with garlic salt, cayenne pepper, and paprika. Reduce heat to low, and simmer 10 minutes. Transfer 1/3 the mixture to a blender, blend until smooth, and put in a bowl. Heat the oil in a skillet over medium heat. Stir in the leek and garlic, and cook 5 minutes, until tender. Transfer to blender. Place 3/4 of the black beans and about 1/3 cup of the remaining soup in blender. Blend until smooth. Place everything back into the pot, and continue cooking 10 minutes, until heated through.




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