This soup is simple, delicious, and even better leftover. I was pleasantly surprised the first time I tried it. Modified from Forks Over Knives.
Time: 45 minutes
Type: Soup (entree? appetizer? side? how else do they classify soup?)
- 1 large yellow onion, peeled and diced
- 3 cloves garlic, peeled and minced
- 1 Tbsp minced thyme
- 1 Tbsp olive oil
- 8 cups Vegetable Stock, or low-sodium vegetable broth
- 1 lb red-skin potatoes (or 7-9 small), scrubbed and cut into 1/2 inch cubes
- 1 lb green beans, trimmed and cut into 1/2-inch pieces
- 3 1/2 cups corn –> frozen, canned (be sure to drain and rinse), or from 6 ears of corn
- Two 15-oz cans navy beans, drained and rinsed
- Salt and freshly ground black pepper to taste (I’d recommend 1 Tbsp salt and 1 tsp pepper)
- Heat olive oil in a large pot over medium heat.
- Place the onion in the pot and sauté until soft, about 4-5 minutes.
- Add the garlic and thyme and cook for another minute.
- Add the vegetable stock, potatoes, green beans, and corn and cook, covered, over medium heat, for 15 minutes.
- Add the navy beans, season with the salt and pepper, and cook for another 20-25 minutes, or until the vegetables are tender.