Celiac.com 07/08/2015 - I love soup, and I especially love a light, fresh tasty summer soup. This recipe for vegetable soup comes together quickly, and makes a perfect anchor to to a light, nutritious summer meal. I like to serve it with cooked brown rice, which I add to the soup.
Ingredients:
- 4 ears of fresh corn, removed from the cob
- 2 tablespoons olive oil
- 1 medium onion
- 1 clove garlic, sliced thin
- 2 cans chicken broth
- 2 large fresh zucchini
- 8 ounces fresh green beans
- 1 can diced tomatoes in juice
- Coarse salt
- ground pepper
Filly husk and clean the corn of any corn silk.
Trim the tip off each ear of corn.
Get a wide bowl, and one at a time, stand each cob on its end, and gently slice downward with a sharp knife to release the kernels.
Toss out the cobs, and set the kernels aside.
In a stock pot, heat oil to medium hot. Add onion, and stir in salt and pepper.
Continue to stir, while cooking about 3-5 minutes, until onion is clear.
Add broth and 2 cups water; bring to a boil.
Add zucchini, green beans, corn, and tomatoes with juice.
Simmer 10-12 minutes until vegetables are cooked, but somewhat crisp, to taste.
Season with salt and pepper.
Serve with cooked brown rice, as desired.
Recommended Comments
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.