2cupscut fresh corn or 40 oz frozen whole-kernel corn
1cuplima and/or fava or soybeans, fresh or frozen
½cupchopped celery
½cupsliced carrot
½cupchopped onion
1tbspsnipped fresh dill or 2 tsp dried dillweed
2tspinstant vegetable bouillon granules (if not using broth)
⅓cupinstant mashed potato flakes (we used about 1/2 cup real potatoes, mashed or cut up)
Optional
add greens, such as kale, spinach, dandelion, chard, added last
Directions
1
In large saucepan, combine the 3 c water or broth with the corn, beans, celery, carrot, onion, dill, and bouillon, if you are using it. Bring to boiling; reduce heat. Simmer, covered, for 8-10 min or until the vegetables are almost tender.
2
Stir potato or flakes into soup. Cook and stir until slightly thickened and bubbly.
3
Serve with cornbread.
Ingredients
3cupswater or broth
2cupscut fresh corn or 40 oz frozen whole-kernel corn
1cuplima and/or fava or soybeans, fresh or frozen
½cupchopped celery
½cupsliced carrot
½cupchopped onion
1tbspsnipped fresh dill or 2 tsp dried dillweed
2tspinstant vegetable bouillon granules (if not using broth)
⅓cupinstant mashed potato flakes (we used about 1/2 cup real potatoes, mashed or cut up)
Optional
add greens, such as kale, spinach, dandelion, chard, added last
Directions
1
In large saucepan, combine the 3 c water or broth with the corn, beans, celery, carrot, onion, dill, and bouillon, if you are using it. Bring to boiling; reduce heat. Simmer, covered, for 8-10 min or until the vegetables are almost tender.
2
Stir potato or flakes into soup. Cook and stir until slightly thickened and bubbly.
