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Bean and Corn Chowder

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And this is my favorite vegan recipe, from one of John McDougall's

cookbooks. It's really good and I usually double it.

 

1/2 cup minced onions 1/3 cup water 2 16 ounce cans nonfat

refried beans 1 3/4 cups vegetable broth 2 cups frozen corn 1/2

cup mild to medium salsa 1/2 teaspoon ground cumin seed

freshly ground black pepper dash tabasco sauce Place onion and

water in saucepan. Cook, stirring occasionally, until the onion is soft,

about four minutes. Add the beans and broth. Stir until well-combined and

souplike. Add corn, salsa, cumin and pepper. Cook, stirring occasionally,

until heated through.

 

 

 

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