Title: San Francisco Black Bean & Corn Stew
Categories: Vegetable Soup
Yield: 8 Servings

1/4	c	Dry sherry or apple juice
1	tb	Olive oil
2	c	Onions, chopped
1/2	c	Celery, chopped
1/2	c	Carrot, chopped
1/2	c	Red bell pepper, chopped
4	c	Black beans, cooked
2	c	Corn kernels, fresh/frozen
2	c	Stock or water
2	tb	Garlic, minced
1	c	Chopped tomatoes
2	ts	Ground cumin
4	ts	Chili powder or to taste
1/2	ts	Oregano, dry
1/4	c	Fresh cilantro, chopped
2	tb	Honey
2	tb	Tomato paste

In a large stock pot over medium high heat, combine the sherry and oil. When hot, add onions. Saute, stirring, until soft but not brown. Add celery, carrot and bell pepper; saute 5 more minutes. Add remaining ingredients; bring to a boil. Lower heat and simmer for 15 minutes.

Before serving, puree 1 cup of the stew in a blender; add back to the pot.

Variation: Serve with crushed corn chips on top.

Source: The Vegetarian Times Magazine Jan 96

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