Corn Soup

Ingredients

• 2 cups of corn
• 1 cup of red kidney beans
• 1 cup of plain yogurt
• 6 cups of water
• 1 tablespoon of mint
• 1 teaspoon of salt

Directions

1. Boil and strain the red kidney beans in advance.
2. Add boiling water to a saucepan and add the corn splits. Cook them for 10 minutes.
3. Mix the yogurt and salt in a bowl. Slowly add to the boiling soup over a light fire and stir. Cook for another 10 minutes and remove from the cookstove. Serve it hot with using mint.