Instructions: 1. Instead of a saute with oil, use some vegetable stock or water in your pot.

2. Add onions, garlic, carrots, & celery.

3. Cook until onions are soft, adding more liquid if necessary.

4. Add frozen corn, potatoes, stock, & cinnamon.

5. Cook about 15 minutes.

6. In the meantime, puree canned corn using hand blender.

7. When potatoes are done (soft), add beans & pureed corn.

8. Cook for a few minutes.

9. Check seasonings & serve.

Serving Ideas : good with rye dumplings

NOTES : 1/2 c dry beans = 1 c cooked; also, drain the beans kidney beans may be substituted, (etc.) If making rye dumplings, try cooking them on top of the soup.

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