CORN-ACOPIA SOUP
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Prep Time: 15 minutes
Cook Time: 45 minutes
Makes: 4 Servings
Ingredients
3 garlic cloves, minced
2 tablespoons corn oil
3 cups canned tomatoes, diced
3/4 cup green beans, diced
1/2 cup green bell peppers, chopped
5 ears fresh corn kernels, cut off the cobs
1 quart chicken broth
1 tablespoon lemon juice
2 teaspoons dried thyme
1 teaspoon celery seed
1 teaspoon Cajun spice blend
Salt and pepper, to taste
2 dashes red pepper sauce
1/4 cup fresh cilantro, coarsely chopped, for garnish
Directions
In a large stock pot over low heat, saute the garlic in oil for 1 minute.
Stir in all the vegetables and cook for 5 minutes.
Turn up the heat, add the broth and bring to a boil.
Add lemon juice and seasonings.
Reduce heat and simmer gently, covered, for 30 minutes.
Serve with chopped cilantro and tortilla chips.
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