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Meat
Easy
8 Servings
Allergens 
No Allergens specified
4 Hours, 30 Minutes
Diets
This soup with fried corn, tomato, and beans is a medley of warm flavors perfect for a chilly winters’ day. Whether or not you add the flanken, enjoy with a hearty slice of whole grain bread for a filling supper.
2 tablespoons oil
2 cans corn, drained
1 and 1/2 pounds flanken, diced (optional)
1 red onion, diced
2 carrots, diced
4 cubes Gefen Frozen Garlic
1/2 cup Gefen Kidney Beans
1 can Gefen Tomato Purée + refill with water 6 times
1 and 1/2 tablespoons beef consommé
1 teaspoon chili powder
1 and 1/2 teaspoons cumin
salt, to taste
pepper, to taste
lemon slices
fresh parsley
Add oil and corn to a soup pot. Sauté for 10 to 15 minutes until the corn has charred. Add flanken (if using), onions, carrots, garlic, salt, and pepper. Sauté for five minutes.
Add remaining ingredients. Bring to a boil. Lower to a simmer and allow to cook for at least four hours.
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