A Swedish Hill Winery Recipe from Mardi Gras on the Cayuga Wine Trail 2010. Swedish Hill Winery recommends this delicious soup be enjoyed with a bottle of Viking Red or Doobie’s Jack Ass Red.
1 ½ cups chicken broth
1 cup water
1 green bell pepper, chopped
¾ (14.5 oz) can diced tomatoes, drained
¾ (15 oz) can whole kernel corn, drained
½ teaspoon garlic salt
¼ teaspoon cayenne pepper
¼ teaspoon paprika
1 tablespoon vegetable oil
1 leek, chopped
1 clove garlic, chopped
½ (15 oz) can black beans
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 ½ 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 ½ cup of soup into blender. Blend until smooth. Mix into the soup, and continue cooking 10 minutes, until heated through.
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