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Prep Time: 20 Minutes Cook Time: 75 Minutes |
Ready In: 95 Minutes Servings: 6 |
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A hearty and flavorful winter meal that can easily be made vegetarian, if desired. 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 |
Directions:
1. 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.
2. 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.
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