Corn And Black Bean Soup

A great way to use fresh corn during corn harvesting season (August-September).

Four Cups Of Fresh Corn Taken Off The Cob

Three 15 ounce Cans Of Black Beans

A Quart Of Chicken Stock

A Diced Green Bell Pepper

3/4 Cup Of Diced Spanish Onion

3/4 Cup Of Diced Celery

A Teaspoon Of Paprika

1/2 Teaspoon Of Cayenne Pepper

Three Teaspoons Of Sea Salt

The Juice Of A Lime

1/2 Cup Of Chopped Fresh Italian Parsley

1/2 Cup Of Chopped Scallions

A Tablespoon Of Olive Oil

Add one can of the black beans to a food processor. Puree the beans and set them aside.

Into a soup pot,  add the olive oil, the green bell pepper, the garlic, the onion, the celery, the sea salt, the cayenne pepper, and the paprika. Cook while stirring frequently on medium high heat for 7 minutes. Add the black bean puree. Stir to incorporate the puree with the vegetables. Add the chicken stock, the additional two cans of black beans, and the corn. Stir to incoporate all of the ingredients. Bring to a boil and the reduce the heat to low. Taste and add more sea salt and/or cayenne pepper, if desired.  Cover the soup and simmer for at least one hour.

Right before serving, taste the soup and add more sea salt and/or cayenne pepper, if desired. Add the lime juice, the parsley, and the scallions. Stir one more time and serve.