Recipe for...Cajun Corn Soup


Recipe for... soup recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Cajun Corn Soup This recipe is rated : 1 Recipe Ingredients 1 1/2 cups chicken broth 1 cup water 1 green bell pepper, chopped 3/4 (14.5 ounce) can diced tomatoes, drained 3/4 (15 ounce) can whole kernel corn, drained 1/2 teaspoon garlic salt 1/4 teaspoon cayenne pepper 1/4 teaspoon paprika 1 tablespoon vegetable oil 1 leek, chopped 1 clove garlic, chopped 1/2 (15 ounce) can black beans Cooking Procedures 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 1/2 the mixture to a blender, blend until smooth, and return to pot. 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 black beans and about 1/2 cup of the soup into blender. Blend until smooth. Mix into the soup, and continue cooking 10 minutes, until heated through.	recipe titles recipe ingredients Your Ad Here Excerpt from the wayback cook-book collection: uts. Milk, salt, pepper. 1/2 pt. toasted crumbs. Soak lentils over night, drain, bring to boiling point, throw away water. Cover with fresh water and cook until tender, drain again and press through sieve. Add nuts, chopped or ground, salad oil, crumbs and seasonings, with sucient milk to make the consistency of mush. Pour into baking dish and bake one hour. Beans or peas may be substituted for lentils. Mrs. Frank Menefee. TURKISH PILAF 1/2 cup washed rice. 1 cup brown stock. 1/2
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