Sweet Corn Brown Beans Vegetable Soup is a simple, flavorful dish featuring toasted sesame oil, soy sauce, and white pepper. The natural flavors of the vegetables emerge beautifully during simmering, creating a delightful nutty and smoky blend.
Corn Brown Bean Vegetable Soup is a nutritionally loaded, easily assimilated meal perfect for busy schedules. While enjoying your soupy lunch or dinner, consider baking a “cinnamoniced apple” for 20 minutes as a simply delicious dessert.
SCBB Vegetable Soup
Ingredients
- 1/2 lemon juice
- 2 zucchini, cubed
- 1 teaspoon white pepper
- 1 cup brown beans
- A sprig of fresh thyme
- 3 celery sticks, cubed
- 250 grams spinach
- 1 teaspoon fresh grated ginger
- 1 teaspoon fresh oregano
- 6 cups vegetable broth
- 2 carrots, peeled and cubed
- 1 1/2 tablespoons soy sauce
- 3 tablespoons toasted sesame oil or olive oil
- 1 sweet corn, kernels removed from the cob
Instructions
Soak the brown beans overnight.
Discard the soaking water and add fresh water to the pot.
Boil the beans until soft (about 20-30 minutes).
In a separate pot, heat the olive oil or sesame oil and add the grated ginger; sauté for a few seconds.
Add the cubed celery and carrots, and sauté for 1 minute.
Add the zucchini, spinach, and sweet corn, then sauté briefly.
Pour in the vegetable broth and add the boiled beans.
Season with white pepper, salt, and any additional desired spices.
Stir in the soy sauce and lemon juice.
Add a sprig of fresh thyme and 1 teaspoon fresh oregano.
Let the soup simmer for about 20 minutes.
Serve hot, garnished with additional fresh thyme and oregano.
Nutrition
-
140.0 Calories
-
50.0g Carbohydrates
-
0.0mg Cholesterol
-
7.0g Fat
-
10.0g Fiber
-
15.0g Protein
-
800.0mg Sodium
-
0.0g Trans fat
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