This recipe was provided by Massachusetts WIC and adapted from Chop Chop Magazine.
Sweet Corn Soup
Cook Time
45 mins
Total Time
45 mins
Corn soup with bell pepper and potato
Course:
Soups
Servings: 4 people
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 celery stalks, diced
- 1 red or green bell pepper, diced
- 2 small potatoes, diced
- 4 garlic cloves, minced
- 5 cups low-sodium vegetable or chicken broth
- 4 cups fresh, frozen, or canned (rinsed and drained) corn
- Pinch pepper
Instructions
-
Heat the soup pot on medium-low heat and add the olive oil. Add the onion, celery, pepper, and potato and stir. Cover with the lid and let it cook for about 5 minutes.
-
Add the garlic to the pot and continue to stir. Add a splash or two of broth if the vegetables stick to the bottom. Let the mixture cook for another 2 minutes.
-
Add the corn to the pot and stir. Pour the broth into the pot and bring to a boil, then reduce the heat to low and simmer for 20-30 minutes.
-
Serve immediately.
Notes
- Add ½ cup of low-fat milk to make it creamier
- Add a can of drained and rinsed beans for extra protein
- Add a handful of leafy greens at the end of cooking such as spinach or chopped kale
- Add leftover cooked meat such as pork or chicken
