Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (large) black beans |
| 4 larges | Potatoes |
| 2 teaspoons | (heaping) of minced garlic |
| ¼ cup | Olive oil |
| 2 mediums | Onions |
| 2 | Carrots; chopped |
| 1 can | White kernal corn |
| 1 cup | White vinegar |
| 1 teaspoon | Curry |
| 2 tablespoons | Hot sauce |
| 1 can | Chopped tomatoes; (or equivalent fresh) |
from SowellToddLaw@... found at Veggies Unite!, "Guaranteed the best soup you will ever eat!!! " Cook potatoes in several cups of water until done. Drain and reserve 2 cups of the potato liquid. Drain black beans and reserve liquid. Place black beans and potatos and a small amount of water in a blender and puree. Mix puree and reserved potato liquid and black bean liquid and simmer over low heat. WHile this is simmering, saute onions and garlic in the olive oil, until lightly brown. Slowly add vinegar and curry to onion/garlic mixture and continue cooking for an additional fifteen minutes. Then, mix onion/vinegar mixture with the potato/black bean mixture and continue simmering. Finally, add carrots, corn, tomatoes, and hot sauce and cook over low heat for an additional 30 to 45 minutes.
Serves: 8.
Posted to recipelu-digest by molony <molony@...> on Feb 27, 1998