Corn, bell peppers, and green beans give this hearty soup its fresh, summery flavor; make a batch now, then freeze for up to six months. If you plan to freeze the soup, cook the green beans for a few minutes less than called for in step 4; this will help them retain their crunch after the soup is reheated.
- Total Time:
- Servings: 8
Source: Everyday Food, July/August 2005
- 3 tablespoons butter
- 1 large onion, diced (about 2 cups)
- 2 medium red bell peppers, seeds and ribs removed, diced (2 1/2 cups)
- 1/2 teaspoon dried thyme
- 3 cups milk
- 4 medium baking potatoes (about 2 1/2 pounds), peeled and cut into 3/4-inch cubes
- 8 ears corn, kernels removed (about 4 cups)
- Coarse salt and ground pepper
- 1 1/2 pounds green beans, ends trimmed, broken into 1-inch pieces (about 6 cups)
- Hot pepper sauce, for serving (optional)
In a Dutch oven or 5-quart pot, melt butter over medium heat. Add onion, bell peppers, and thyme; cook, stirring occasionally, until vegetables are softened, about 5 minutes.
Add milk, potatoes, and 5 cups water. Bring to a boil; reduce heat, and simmer, covered, until potatoes are almost tender, about 8 minutes.
Stir in corn, 1 tablespoon salt, and 1/2 teaspoon pepper. Simmer until corn is tender, about 3 minutes.
With a slotted spoon, transfer 3 cups of the solids to a blender; puree until smooth. Return to pot; add green beans. Bring to a simmer; cook until beans are tender, 5 to 8 minutes. Season again with salt; serve with hot pepper sauce, if desired.