Corn And Carrot Soup
|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|
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.