Sweet corn and beans soup

Soup is often on my menu. I love light springs soups and this is one of my favorite! It's simple to cook and delicious.

17 Oz young beans
7 Oz sweet corn
1 onion
2 carrots
1  whole parsley(root and leaves)
olive oil
4 potatoes
ground pepper

In salted watter add the beans and sweet corn together. When water boils, remove the pot and strain the ingredients.
Slip boiled beans and corn in empty pot, add  sliced carrots, parsley, onion and potatoes. add watter and salt at will. Cook the soup for about an hour.

In a pan brown some flour on olive oil, add one clove of chopped garlic and  some ground pepper. Slip the mixture in soup and cook it for another 15 min. Serve it while it's still hot.


1 comment:

Kathryn Lacy said...

Sorry to ask but I think it sounds like a great soup, but there are no beans or corn in the photo....and definitely there are mushrooms. Is this the wrong photo?