What is a good recipe for vegetable sweet corn soup?
Here’s one of my favorite vegetable soup recipes that uses fresh sweet corn:
Pour 8 cups of water and 1 large container of vegetable broth (look for low sodium brand) into a large stock pot. Put flame on medium heat.
Pour in two 10 oz cans of tomato sauce, keep pot on medium heat.
Season water with garlic powder, onion powder, cumin, Nature’s Seasoning Salt, and pepper to taste.
Cube about 6-8 red potatoes, throw in pot.
Dice 4-5 medium carrots into bite size pieces, throw in pot.
Dice the following vegetables into bite size pieces:
- 4 medium tomatoes (Romas add really good flavor)
- 2 medium zuchinni
- 1/4 head of fresh broccoli
- 1/4 head of fresh cauliflower
- 4 large stalks of celery
- 2 medium yellow summer squash (if available)
- 1 small head of green cabbage
- 6 fresh corn on the cob (these can be cut into about 8 pieces each, or broken into 2-4 smaller pieces
Add all of the vegetables to the stock pot, keep the heat on medium and stir once in a while.
After about an hour, add the following items after you’ve poured the frozen items into a colander and run them under warm water:
- 1 small bag of green beans
- 1 small bag of petite green peas
- 1 small bag of sweet white corn (if the fresh corn on the cob was not available)
- any other frozen veggie that may not be listed but your personal favorite
Add these vegetables, stirring into the warm soup mix and making sure everything is mixed in well. Lower the flame to low, cover the soup and let it simmer for about an hour. You can taste test this and add your spices to taste as needed. This soup is something I make each week for a healthy lunch addition, and the whole family loves it.
If you don’t have an ingredient listed don’t worry about it, make an available substitute and it will still turn out great! Low calorie, great tasting, great smelling…hmmm what more could you ask for in a great tasting soup???
Ingredients 1 cup tender corn kernels * 2 spring onion finely chopped 8-10 Beans chopped 1 carrot finely chopped 1 tbsp. cabbage chopped 3-4 Mushrooms ( optional) 1/2 tsp. White pepper 2 tbsp. Cornflour mixed with 2 tbsp. Of water 2 tsp. Sugar 1/2 tsp. Chili sauce 1/2 tsp. Soya sauce 200 gms Oil or Ghee Salt according to taste *If you are using fresh corn, then pressure cook till tender. Method 1.Heat oil in a pan, add onions, stir a while then add the corn and a cup of water. 2.Add sugar, salt, pepper and chili sauce. Mix cornflour mixture and bring to a boil. 3. Keep stirring till the soup is thick and clear. Stir in the Soya sauce and take off fire. 4.Just before serving put onion greens, carrot, mushrooms and beans. Serve steaming hot with garlic rolls and more chili sauce or chilies in vinegar.
