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Corn And Carrot Soup

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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

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