Title: San Francisco Black Bean and Corn Stew
Categories: Soup Blank
Yield: 8 Servings

1/4	c	Dry sherry; or apple juice
2	c	Onion; 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; frozen
2	c	Vegetable broth; or use water
2	tb	Garlic; minced
1	c	Tomatoes; chopped
2	ts	Cumin powder
4	ts	Chili powder
1/2	ts	Oregano; dried
1/4	c	Cilantro; fresh, chopped
2	tb	Honey
2	tb	Tomato paste

In a large soup pot over medium-high heat, add sherry (or apple juice). When hot, add onions. Saute, stirring, until soft but not brown. Add celery, carrot and bell pepper; saute 5 minutes. Add remaining ingredients; bring to a boil. Lower heat; simmer 15 minutes.

Serving Ideas : Serve with cornbread or crushed corn chips if desired.

Posted to MM-Recipes Digest V4 #1 by "mgbusb@med.unc.edu" on Aug 17, 1997

Recipe by: Vegetarian Times, January 1996, page 34

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