A hearty and flavorful winter meal that can easily be made vegetarian, if desired.
Original recipe makes 6 servings
Ingredients
1 tablespoon olive oil
2 cloves garlic, crushed
1 yellow onion, chopped
1 large carrot, chopped
1 (10 ounce) can golden corn, drained
salt and pepper to taste
5 cups chicken broth
1 (15.5 ounce) can white beans
1 cup diced fresh tomatoes
1 teaspoon dried thyme
1 teaspoon dried summer savory
1 teaspoon dried parsley
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PREP
20 mins
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COOK
1 hr 15 mins
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READY IN
2 hrs 20 mins
Directions
- Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.
- Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.
Nutrition
Calories: 161 kcal
Carbohydrates: 28.8 g
Cholesterol: 0 mg
Fat: 3 g
Fiber: 5.6 g
Protein: 7.2 g
Sodium: 348 mg
