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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ideal for a weeknight supper, this vegetarian-friendly soup can be made ahead and reheated just before serving. Ladle a bowl alongside a green salad and slice of hearty bread. Ingredients:
cooking spray |
1 1/2 cups prechopped green bell pepper |
1 cup chopped green onions, divided (about 1 bunch) |
2 cups frozen corn kernels |
1 1/4 cups water |
1 teaspoon seafood seasoning (such as old bay) |
3/4 teaspoon dried thyme leaves |
1/8 teaspoon ground red pepper |
1 pound baking potatoes, cut into 1/2-inch pieces |
1 cup half-and-half |
1/4 cup chopped parsley |
3/4 teaspoon salt |
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese |
Directions:
1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell pepper and 3/4 cup green onions, and sauté 4 minutes or until lightly browned.
2. Increase heat to high; add corn, water, seafood seasoning, thyme, red pepper, and potatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Remove from heat, and stir in half-and-half, chopped parsley, and salt. Place about 1 1/2 cups soup in each of 4 bowls; sprinkle each with 2 tablespoons cheese and 1 tablespoon green onions.
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