Corn & Bean Soup With Lemon & Herbs
This soup is flavorful and nourishing any time of year, and since it makes the most of garden veggies, it will remind you of the summer. It begins with a tasty broth that’s infused with lemon and seasonings, and adds fresh corn, beans, and tomato for a colorful as well as delicious meal. Note that you can substitute any white beans, or lentils, in this recipe.
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 2 shallots thinly sliced
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1/2 teaspoon paprika
- Salt to taste
- Black pepper to taste
- 1 lemon zest & juice
- 6 cups chicken stock
- 2 cobs fresh corn
- 1 can navy beans drained & rinsed
- 1 ripe tomato diced
Instructions
- Heat the oil in a large soup pot, and add the garlic. Cook for 2 to 3 minutes, until fragrant.
- Add the shallots, and continue to sauté for another 2 minutes.
- Sprinkle in the oregano, thyme, paprika, and lemon zest, and cook while you stir constantly for another minute as the flavors begin to blend.
- Pour in the chicken stock and half the lemon juice, and stir to blend in the seasonings. Season with salt and pepper to taste
- As the stock heats to a simmer, take a small, sharp knife and cut the kernels from the cob of corn. Rinse and remove any of the corn silk that may be sticking to it.
- Add the corn to the pot and let it simmer for about 15 minutes.
- Next, add the beans, and continue to cook for another 10 minutes or so until the corn and beans are tender.
- Add the chopped tomato last, stirring it into the soup. Let it simmer for another 5 to 10 minutes.
- Whatever you don’t eat right away will freeze well in a tightly sealed contained for up to 3 months.
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