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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Corn, bell peppers, and green beans give this hearty soup its fresh, summery flavor; make a batch now, then freeze for up to six months. . The combination is endless and can be seasonal, as well. Ingredients:
3 tablespoons butter |
1 large onion, diced (about 2 cups) |
2 medium red bell peppers, seeds and ribs removed, diced (2 1/2 cups) |
1/2 teaspoon dried thyme |
3 cups milk |
4 medium baking potatoes, peeled and cut into 3/4-inch cubes (about 2 1/2 pounds) |
8 ears corn, kernels removed (about 4 cups) |
coarse salt and pepper |
crushed red pepper flakes |
1 1/2 lbs green beans, ends trimmed, broken into 1-inch pieces (about 6 cups) |
hot pepper sauce, for serving (optional) |
Directions:
1. In a Dutch oven or 5-quart pot, melt butter over medium heat.
2. Add onion, bell peppers, and thyme; cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Add milk, potatoes, and 5 cups water.
4. Bring to a boil; reduce heat, and simmer, covered, until potatoes are almost tender, about 8 minutes.
5. Stir in corn, 1 tablespoon salt, 1/2 teaspoon pepper & crushed red pepper flakes, if using.
6. Simmer until corn is tender, about 3 minutes.
7. With a slotted spoon, transfer 3 cups of the solids to a blender; puree until smooth.
8. Return to pot; add green beans.
9. Bring to a simmer; cook until beans are tender, 5 to 8 minutes.
10. Season again with salt; serve with hot pepper sauce, if desired.
11. A nice loaf of hot bread, butter and a nice fresh fruit salad.
12. Yum!
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