January 2009 – The Communal Kitchen

Ingredients

• 3 tbsp oil
• 1 onion, peeled and sliced or chopped
• 2 cloves minced garlic
• 3 stalks celery, chopped
• 1 tbsp paprika
• 1 tbsp caraway seeds
• 28-oz can diced tomatoes, undrained
• 1 bouillon cube or splash of vegetable concentrate
• 11-oz can corn kernels
• 19-oz can beans – cannellini, navy beans, white kidney beans…
• 2 tbsp fresh parsley (1 tbsp dried)
• Salt & pepper
• Sour cream to serve