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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a nice cold weather recipe. Originally found in the More With Less cookbook, I modified it a bit to make it a little healthier. You can add cooked potatoes if you would like a thicker soup, but we didn't feel it needed it. The original recipe called for fresh or frozen corn. I used frozen. I wouldn't attempt to use canned corn here, but my husband hates canned corn and won't eat anything that it is in. So take that on advisement! Ingredients:
1 -2 tablespoon olive oil |
2 cups onions, sliced |
2 garlic cloves, minced |
4 cups corn, divided |
4 cups vegetable broth or 4 cups chicken broth |
1/4 teaspoon nutmeg |
1/2 cup dry milk |
1 1/2 cups cooked kidney beans |
1/2 teaspoon salt |
Directions:
1. In a large pot heat the oil.
2. Saute the onions and garlic.
3. Add 3 cups of corn, the stock, and the nutmeg.
4. Bring it to a boil and simmer until the corn is tender.
5. Meanwhile puree the additional 1 cup of corn in a blender or food processor.
6. When the corn and stock is tender add the pureed corn, the milk, the kidney beans, and the salt.
7. Bring it almost to a boil.
8. Lower the heat and let it simmer for about 5 minutes.
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