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.
- 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.