Corn Stock Veggie Soup Recipe

Name: Corn Stock Veggie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ears corn; 1 bay leaf; 2 tablespoons salt; 1 teaspoon fresh ground pepper; 3 cloves garlic, 1 sliced in half,2 minced; 2 tablespoons olive oil; 1 onion, diced; 1 bunch chard leaves, stems removed,sliced (about 10 oz.); 1 teaspoon dried thyme; 2 yellow squash, halved lengthwise,cut in 1/2 inch slices; 1 head broccoli, florets only (about 12 oz.); 5 plum tomatoes, in 1/2 inch dice (about 1 lb.); 8 slices Italian bread, 1 inch thick,grilled or toasted; 1 cup grated parmesan cheese

Servings: persons

6 ears corn
1 bay leaf
2 tablespoons salt
1 teaspoon fresh ground pepper
3 cloves garlic, 1 sliced in half,2 minced
2 tablespoons olive oil
1 onion, diced
1 bunch chard leaves, stems removed,sliced (about 10 oz.)
1 teaspoon dried thyme
2 yellow squash, halved lengthwise,cut in 1/2 inch slices
1 head broccoli, florets only (about 12 oz.)
5 plum tomatoes, in 1/2 inch dice (about 1 lb.)
8 slices Italian bread, 1 inch thick,grilled or toasted
1 cup grated parmesan cheese

1
Cut kernels from cobs; set aside.
2
Combine cobs, bay leaf, salt and pepper in 10 cups of water in a large pot; heat to boil, reduce heat; simmer 30 minutes.
3
Remove cobs from water and discard.
4
Meanwhile, heat skillet over medium-high heat; add oil and onions.
5
Cook, stirring occasionally, until onions become translucent, about 3 minutes.
6
Add minced garlic; cook 1 minute, add chard and thyme; cook until chard wilts, stirring occasionally, about 8 minutes.
7
Stir chard mixture into simmered corn stock.
8
Add squash, broccoli and tomatoes; heat soup just to a boil.
9
Remove from heat; adjust seasoning.
10
Rub grilled bread with garlic halves; place on slice in each soup bowl.
11
Ladle soup into bowls; top with grated cheese.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 ears corn, 1 bay leaf, 2 tablespoons salt, 1 teaspoon fresh ground pepper, and more.

Yes, Corn Stock Veggie Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Stock Veggie Soup

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