Mexican Corn Soup
| Yield: | 6 Servings |
| Categories: | Soups, Vegetarian, Low-Fat |
| 1 | ts | Fat-free vegetable stock |
| 1 | c | Onions, finely chopped |
| 2 | tb | Whole cumin seeds |
| 8 | c | Corn, fresh or frozen |
| 5 | c | Fat-free vegetable stock |
| 1 | tb | Salt |
| 1 | pn | Black pepper |
| 6 | tb | Tomato paste |
| 1 | c | Nonfat milk, soy or evaporated skim |
| 1/2 | ts | Red pepper sauce |
| 1/2 | bn | Fresh cilantro, minced |
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