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Great Northern Corn Soup
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Description
It was a chilly day in the ATL when I came up with this recipe. I used what I had in the house since I had no intention of going out! Make with PW’s Rosemary Rolls!
Ingredients
- 2 Tablespoons Olive Oil
- 1 whole Onion, Small, Diced
- 2 whole Celery Stalks, Diced
- 2 whole Carrots, Diced
- 3 cloves Garlic, Minced. More Will Be Ok!
- 1 can (14 Oz. Can) Vegetable Broth
- 1 can (15 Oz. Can) Corn, No Salt Added
- 1 can (15 Oz. Can) Creamed Corn
- 3 cans (15 Oz. Can) Great Northern Beans
- ½ teaspoons Ground Cumin
- ½ teaspoons Oregano
- 1 sprig Rosemary, Chopped
- ¾ cups Heavy Cream
- Salt And Pepper, to taste
Preparation
Sautee onions, celery and carrots in oil until soft.
Add garlic and cook.
Add vegetable broth, drained corn, creamed corn and the beans. Add spices and cook on medium heat until boiling. Turn to low and cook some more. Add cream and cook some more.
Be sure to add plenty of salt and pepper. Enjoy!
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