Thursday, September 24, 2015

White Bean & Corn Soup!

Wednesday night I had the brilliant idea to soak a load full of beans I found on sale. I figured I would be home all afternoon to get them cooked up in my Instapot. Well nothing went as planned yesterday, and I was up until 11pm last night cooking beans. 

My black beans turned out beautifully, but for some reason my great northern beans came out mushy. I tried 2 separate batches at different times, with the same results. Now what am I going to do with them?! I hate wasting food. The beans still had a lovely rich buttery/nutty flavor so I wasn't throwing them out.

I ended up coming across a recipe for white bean hummus with fresh thyme and basil, on the Forks Over Knives site, by Dreena Burton. It is so good!
The best part is there is no oil used! I had a fresh basil plant too, so it is super flavorful. I recommend trying it out!

After making the hummus I still had approximately 2 cups of beans left. I decided to wing it and make soup. It turned out so good!!

This soup is on the thicker side, and sticks to the ribs. We served it with a slice of hot french bread.

It is delicious and makes 6 good sized servings 
for 4 PointsPlus!

White Bean & Corn Soup

by Natasha Hurst
Prep Time: 15min
Cook Time: 30min
Ingredients (serves 6)
  • 2 cups of Great northern beans, drained and rinsed
  • 6 cups of low sodium vegetable broth
  • 2 stalks of celery, diced
  • 2 large carrots, peeled and diced
  • 1 bell pepper, diced (I used .5 red & .5 yellow)
  • .5 medium yellow onion, diced
  • 1 clove garlic, minced
  • 2 cups of corn (I cut mine fresh off the cob, but can substitute frozen)
  • 1 Tbsp nutritional yeast
  • 2 Tbsp white miso paste
  • 2 Bay leaves
  • 1/2 tsp salt
  • Pepper to taste
In a medium sized pot, add 2 cups beans. Lightly mash with a potato masher or fork until chunky, leaving some whole beans.
Pour in 6 cups of vegetable broth, celery, carrots, onions and garlic. Stir until well mixed. Bring to a gentle boil, then reduce heat to low.
Add nutritional yeast, miso, salt & pepper. Gently whisk until well blended. Add Bay leaves and pepper. Simmer on low for 20min, stirring occasionally. Add corn. Simmer another 10min. Taste & add additional salt to desired taste. Remove the Bay leaves before serving.
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