Ingredients
3 c water or broth
2 c cut fresh corn or 40 oz frozen whole-kernel corn
1 c lima and/or fava beans, fresh or frozen
1/2 c chopped celery
1/2 c sliced carrot
1/2 c chopped onion
1 T snipped fresh dill or 2 t dried dillweed
2 t instant vegetable bouillon granules, (if not using broth)
1/3 c instant mashed potato flakes (we used about 1/2 c real potatoes, mashed)
Directions
1
In a 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.
2
Simmer, covered, for 8-10 min or until the vegetables are almost tender.
3
Stir potato or flakes into soup. Cook and stir until slightly thickened and bubbly.
4
Serve with cornbread.
Ingredients
3 c water or broth
2 c cut fresh corn or 40 oz frozen whole-kernel corn
1 c lima and/or fava beans, fresh or frozen
1/2 c chopped celery
1/2 c sliced carrot
1/2 c chopped onion
1 T snipped fresh dill or 2 t dried dillweed
2 t instant vegetable bouillon granules, (if not using broth)
1/3 c instant mashed potato flakes (we used about 1/2 c real potatoes, mashed)
Directions
1
In a 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.
2
Simmer, covered, for 8-10 min or until the vegetables are almost tender.
3
Stir potato or flakes into soup. Cook and stir until slightly thickened and bubbly.
4
Serve with cornbread.
