Cajun Corn Soup

• 1 1/2 cups chicken broth
• 1 cup water
• 1 green bell pepper, chopped
• 3/4 (14.5 ounce) can diced tomatoes, drained
• 3/4 (15 ounce) can whole kernel corn, drained
• 1/2 teaspoon garlic salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1 tablespoon vegetable oil
• 1 leek, chopped
• 1 clove garlic, chopped
• 1/2 (15 ounce) can black beans

1. 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 1/2 the mixture to a blender, blend until smooth, and return to pot.
2. 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 1/2 cup of the soup into blender. Blend until smooth. Mix into the soup, and continue cooking 10 minutes, until heated through.

chicken broth, water, green bell pepper, tomatoes, whole kernel corn, garlic salt, cayenne pepper, paprika, vegetable oil, clove garlic, black beans

Taken from www.allrecipes.com/recipe/86605/cajun-corn-soup/ (may not work)