The best way to cut the kernels off of the corn is to put a small bowl , upside-down, inside of a large bowl.
Place one end of the corn onto the top of the small bowl and cut the corn straight down off of the cob.
The large bowl keeps the corn from flying all over the kitchen.
Fresh cut corn, about 2 1/2 cups.
Place oil in pan over medium-high heat.
Add garlic, onion and peppers.
Cook and stir vegetables for a few minutes.
Vegetables will start to cook and soften.
Add corn and tomatoes to the pan.
Rinse off beans and add to pan.
Add vegetable stock to the pan.
Add spices, not vinegar, to the pan.
Bring liquid to a boil and turn down to a simmer.
Simmer vegetables for twenty minutes.
After twenty minutes, remove 1 1/2 cups of soup; place into a blender and puree.
Add puree back to the soup and mix well.
Add the vinegar to the soup.
Cook soup for another couple minutes and serve.
Goes great this a spoonful of grain on top.
I chose rice but almost any grain would work.
New Taste Thinking:
I often hear that eating healthy is more expensive than just eating regular. I am not sure what eating regular means and it must mean different things to different people. The answer that I always give when I hear that eating healthy is more expensive is, just eat less. The soup recipe above, with the added grains, makes a great dinner all by itself. It may be different than what some people perceive as a full dinner but you should give it a try. After dinner have a big bowl of fruit cocktail (can be made a few days ahead) and a nut and seed power bar (also made ahead and frozen). All three of these recipes are economical and absolutely delicious. I guarantee that you will not be hungry and you will feel great in the morning.