Spinach Soup with Corn

[vegelady]

     Ingredients:


     1/2 cup thinly sliced onions
     1 tbsp. minced garlic
     1 green chili pepper, halved and seeded
     1/4 tsp. ground ginger
     2 bay leaves
     2 tsp. salt
     6 cups water or stock
     2 lbs. rinsed and chopped spinach
     2 cups fresh or frozen corn kernels



     Directions:


     In a large soup pot, combine the onions, garlic, chili, ground ginger, bay leaves, salt, and water or stock.
     Bring to a boil, lower the heat and simmer for 15 minutes. Add the corn, then the spinach. Cover the pot and cook for a minute,
     until the spinach wilts, then stir to combine. Continue cooking for another 8 minutes or so, until the spinach is tender and the flavors
     are combined. Adjust the seasonings, remove the bay leaves and serve hot.