San Francisco Black Bean and Corn Stew
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Ingredients
| 1/4 cup | dry sherry | | 2 cups | chopped onion | | 1/2 cup | chopped celery | | 1/2 cup | chopped carrot | | 1/2 cup | chopped red bell pepper | | 4 cups | cooked black beans | | 2 cups | frozen corn | | 2 cups | vegetable broth | | 2 tbsp. | minced garlic | | 1 cup | chopped tomatoes | | 2 tsp. | cumin powder | | 1-1/3 tbsp. | chili powder | | 1/2 tsp. | dried oregano | | 1/4 cup | freshly chopped cilantro | | 2 tbsp. | honey | | 2 tbsp. | tomato paste |
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Instructions
In a large soup pot over medium-high heat, add sherry (or apple juice if you prefer). 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.
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