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White Bean & Corn Soup With Savory

the.instructor's picture
Ingredients
  Dry small white beans 1 Pound (2 1/4 cups)
  Regular strength chicken broth 2 Quart
  Dried savory leaves/Dry thyme leaves 2 Teaspoon
  Canned pear shaped tomatoes 28 Ounce (1 can)
  Canned cream style corn 17 Ounce (1 can)
  Pepper To Taste
  Extra virgin olive oil 1 Tablespoon
  Salt To Taste
Directions

Sort the beans to remove any debris; rinse and drain.
To a 4 to 5-quart pan, add beans, broth, and savory.
Bring to a boil over high heat; reduce heat, cover, and simmer until beans are tender to bite, about 1 1/2 hours.
With a knife, cut through tomatoes, still in can, to make small pieces; add to soup along with corn and pepper to taste.
Cover and simmer about 30 minutes longer to blend flavors.
With spoon or potato masher, mash some of the beans to thicken soup slightly.
If made ahead, let cool, cover, and chill up to 2 days; reheat to continue.
Ladle soup into wide bowls.
Add a small swirl of olive oil to taste to each portion and stir into soup as you eat.
Season as desired with more pepper and salt.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Corn

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