Rating: 4.5 stars
58 Ratings
  • 5 star values: 36
  • 4 star values: 16
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

A hearty and flavorful winter meal that can easily be made vegetarian, if desired.

Recipe Summary

cook:
1 hr 15 mins
additional:
45 mins
total:
2 hrs 20 mins
prep:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.

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  • Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.

Caution

Never place hot soup in blender or food processor.

Nutrition Facts

161 calories; protein 7.2g; carbohydrates 28.8g; fat 3g; sodium 347.7mg. Full Nutrition
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