Sweet Corn brown Beans Vegetables Soup. A simple soup with sesame oil, soy sauce, and white pepper. The flavors of the vegetables come out during the simmering, and it’s nutty, smoky blending with toasted sesame oil. A dash of Kikkoman soy sauce is one of the best to use in your recipes.
Corn brown bean vegetable soup is an all-in-one nutritiously loaded easily assimilated meal. There is no need to cook anything else on a busy schedule. While you have your soupy lunch or dinner allow a little “cinnamoniced apple” to bake for 20 minutes for a simply delicious dessert.
SCBB Vegetables Soup
- 1/2 lemon juice
- 2 zucchini, cubed
- 1 tsp white pepper
- 1 cup brown beans
- A sprig of fresh thyme
- 3 celery sticks, cubed
- 250 gm / 8.5 oz spinach
- 1 tsp fresh grated ginger
- 1 teaspoon fresh oregano
- 6 cups of vegetable broth
- 2 carrots, peeled and cubed
- 1 1/2 tbsp soy sauce and some
- 3 tbsp toasted sesame or olive oil
- 1 Sweet corn, kernels from the cob
Soak the brown beans overnight.
Discard the water the next day and add fresh water to the pot. Boil the beans until soft (about 20 -30 min) as the beans are cooking.
Heat the olive oil or sesame oil in a separate pot and add the grated ginger, sauteeing for a few seconds.
Next, add the celery and carrots and saute for 1 full minute.
Add the rest of the vegetables, season with salt, pepper, and any other spices you would like to add.
Then add the vegetable stock and beans with water. Add the soy sauce and lemon juice.
Add a sprig of fresh thyme and a teaspoon of oregano.
Let it simmer for about 20 more minutes.
Serve hot and garnish with additional fresh thyme and oregano.