White Bean and Roasted Corn Garlic Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
##Yellow Sweet Corn, Frozen, 2.0 cup kernels (remove)##*sweet yellow onion, raw, diced (1 medium onion), 1 serving (remove)##Celery, raw, 2 stalk, medium, sliced (7-1/2" - 8" long) (remove)##*Fresh Garlic (1 clove = 3g), 6 gram(s) (remove)##Carrots, raw, 2 cup, chopped (remove)##*Campbell's low sodium chicken broth, 4 cup (remove)##*Onion powder, 1 tsp (remove)##Chili powder, 1 tbsp (remove)##*Garlic Chili Pepper Sauce (A Taste of Thai), .50 tsp (remove)##*Salt, Sifto Table Salt, 0.25 tsp (remove)##*Fresh Ground Black Pepper, 1.0 tsp (remove)##*Ground Tumeric, svg size 1 tbsp, 1 serving (remove)##Bush's Best Cannellini Beans - White Kidney Beans (1/2 cup, 130 grams, 3.5 servings per container), 260 gram(s) (remove)##*Extra Virgin Olive Oil, 1 tbsp (remove)##Sunflower Oil, 1 tbsp (remove)
Preheat oven to 400F. Spread frozen corn, and garlic cloves (peeled but unchopped) onto baking sheet, pour olive oil on top and mix with your hands until all kernels are covered. Place in oven for about 15-20 min until corn is starting to blacken. Remove and let sit.
Use a heavy bottom large pot and preheat on stove, add the sunflower oil then the peeled and diced onion and sauté until the onion begins to soften. Then add the sliced celery and chopped carrots mix it well with the onions and add the roasted corn and garlic. Start to slowly sprinkle the spices mixing well while they are sautéing. Add the well rinsed and drained white beans, and the soup, stirring while adding. Simmer for 20 minutes taste to adjust the seasoning then let simmer for a few minutes more.
If you would like the soup to be thicker, blend with a hand blender or remove some and either hand mash or put into blender to mash. Then return it to the stove.
Serve with some sour cream and shredded cheese on top but adjust the nutritional values.
Serving Size: 6-1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BOBBIECANUK.
Use a heavy bottom large pot and preheat on stove, add the sunflower oil then the peeled and diced onion and sauté until the onion begins to soften. Then add the sliced celery and chopped carrots mix it well with the onions and add the roasted corn and garlic. Start to slowly sprinkle the spices mixing well while they are sautéing. Add the well rinsed and drained white beans, and the soup, stirring while adding. Simmer for 20 minutes taste to adjust the seasoning then let simmer for a few minutes more.
If you would like the soup to be thicker, blend with a hand blender or remove some and either hand mash or put into blender to mash. Then return it to the stove.
Serve with some sour cream and shredded cheese on top but adjust the nutritional values.
Serving Size: 6-1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BOBBIECANUK.
Nutritional Info Amount Per Serving
- Calories: 173.0
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 661.2 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 6.1 g
- Protein: 6.9 g
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