You are here

Corn And Carrot Soup

admin's picture
Ingredients
  Water 6 Cup (96 tbs)
  Kombu 1 (5 Inch Piece)
  Onion 1 Medium, chopped
  Celery stalk 1 , chopped
  Dried navy beans/Dried baby lima beans 1⁄3 Cup (5.33 tbs)
  Corn 2 Cup (32 tbs)
  Diagonally sliced carrots 1 Cup (16 tbs)
  Millet 1⁄4 Cup (4 tbs)
  Tamari sauce/Soy sauce 4 Teaspoon
Directions

Place the water in a large saucepan.
Add the kombu and bring to a boil.
Reduce heat, cover, and simmer for 5 to 8 minutes.
Remove the kombu.
Add the onions, celery, beans, and corn to the stock.
Bring to a boil, reduce heat, and cover.
Simmer for 1 1/4 hours, stirring occasionally.
Add the carrots and millet.
Simmer, covered, an additional 30 to 45 minutes, stirring occasionally.
Remove from the heat.
Stir in the tamari.

Recipe Summary

Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable

Rate It

Your rating: None
4.22857
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1235 Calories from Fat 112

% Daily Value*

Total Fat 13 g20.5%

Saturated Fat 2 g9.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1329.6 mg55.4%

Total Carbohydrates 250 g83.2%

Dietary Fiber 36.2 g145%

Sugars 18.5 g

Protein 39 g78.5%

Vitamin A 420.9% Vitamin C 39.6%

Calcium 18.4% Iron 59.1%

*Based on a 2000 Calorie diet

Corn And Carrot Soup Recipe