Description
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
Instructions
- Heat oil in a large stockpot over medium-high heat. Sauté garlic and onion until tender
- approximately 5 minutes. Stir in carrot and corn. Season with salt and pepper; cook for another 2 to 3 minutes. Pour in chicken broth
- beans
- tomatoes
- thyme
- savory
- and parsley. Bring to a low boil
- reduce heat
- cover and simmer for approximately one hour.
- Separate soup into 2 equal portions; allow to cool to room temperature. Once cooled
- puree 1 portion in a blender or food processor until smooth. Return both batches to the stockpot; heat until warmed through. Adjust seasoning with salt and pepper as needed.
Prep Time: 20 mins
Cook Time: 1 hr 15 mins
Total Time: 2 hrs 20 mins
Servings: 6