Potato, Corn and Bean Soup

This recipe is from one of my favorite cookbooks: Forks Over Knives The Cookbook.

This simple soup is perfect for a meatless Monday (or Wednesday in my case)!

Serves 6

1 large yellow onion, diced

3 cloves of garlic, minced

1 Tablespoon thyme

8 cups of vegetable broth

1 pound red-skinned potatoes, cut in 1/2 inch cubes

1 pound green beans, cut into 1/2 inch pieces

3 1/2 cups of corn

2 cups of navy beans, drained and rinsed

salt and pepper to taste

Place the onion in  a large pot and saute over medium heat for 10 minutes. Add water 1-2 T at a time to keep from sticking. Add the garlic and thyme and cook for another minute. Add the vegetable stock, potatoes, green beans, corn and cook for 15 minutes on medium heat. Add the navy beans and season with salt and pepper and cook for another 10 minutes or until all vegetables are tender.



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