Beans, Corn & Greens Soup

• 1 cup chopped onions
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 1 teaspoon ground fennel
• 1/2 teaspoon red pepper flakes or 1/4 teaspoon cayenne
• 2 cups rinsed, stemmed, and chopped kale or collards
• Salt
• 1 28-ounce can of diced tomatoes
• 1 15-ounce can of beans, drained (black, white, or red beans, field peas, black-eyed peas, etc.)
• 2 cups frozen corn kernels
• 1 cup water or vegetable broth (see page 295)
• Chopped fresh cilantro (optional)

1. In a pot on medium heat, saute the onions in the oil until softened, 6 to 8 minutes.
2. Stir in the cumin, fennel, red pepper, and kale.
3. Sprinkle with salt, cover, and cook until the kale is wilted, 3 or 4 minutes.
4. Add the tomatoes, beans, corn, and water and bring to a low boil, stirring often.
5. Reduce the heat, cover, and simmer for about 10 minutes.
6. Add more water for a brothier soup.
7. Add salt to taste and stir in cilantro if you like.
8. To prepare this soup in record time, skip chopping and cooking the onions and get flavor from salsa instead.
9. (We like Herdez and Pace brands.)
10. Instead of a 28-ounce can of diced tomatoes, use a 16-ounce jar of salsa and a 15-ounce can of diced tomatoes.
11. And use frozen collards.
12. Just heat everything but the greens in a soup pot.
13. Add the collards when the soup is hot and simmer until they are tender.
14. Sometimes we like to top this soup with crumbled tortilla chips and/or grated cheese, such as Cheddar, Monterey Jack, or asadero.

onions, olive oil, ground cumin, ground fennel, red pepper, collards, salt, tomatoes, beans, corn, water, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/beans-corn-greens-soup-377128 (may not work)