Tuesday, December 29, 2009

Corn, Mixed Vegetables & Potato Soup

Recently I have enjoyed trying new soups that I tweek to "Our Table of 4" tastes. Last night I made this new soup, "Corn, Mixed Vegetables and Potato Soup".  My husband and daughters just devoured the soup and wanted more. It went excellent with a garden salad for a good "warm" meal.

1 teaspoon olive oil
1/2 cup onions, medium diced
1/2 teaspoon cumin powder
4 cups corn (roughly 2 bags, 1 pound each of frozen corn)
A few mixed vegetables
2 1/2 cups potatoes, medium diced
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1 quart chicken, vegetable or beef stock (we used beef stock since that is what we had on hand)
6 ounces milk or half-and-half (I used a little bit of both to give it a creamier flavor

Heat oil in a stockpot. Saute onions, garlic, and cumin over medium heat until the onions are transluent. Add corn, potatoes, mixed vegetables, salt, pepper, and stock. Bring to a boil and reduce and simmer for 20 minutes. Potatoes will roughly be cooked around this time. Slowly add milk/half-in-half, stir and heat through.

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