Vegetable Sweet Corn Soup

Description: To make this really easy, sub the other vegetables for frozen versions so you do not have to cut everything yourself.

Prep Time: 35 minutes

Yield: 10

Ingredients

• 12 ounces frozen corn
• 2 whole yellow onions, diced
• 2 teaspoon fresh ginger, grated
• 8 cups vegetable broth
• 2 tablespoons cornstarch
• 1 cup water
• 3 whole carrots, diced
• ½ head white cabbage, thinly sliced
• 1 cup spinach
• 14 whole green onions, sliced
• 1 whole russet potato, medium sized, cubed
• 3 ribs celery
• 12 ounces green beans, cut into 1 inch sections
• 1 tablespoon olive oil
• 1 pinch salt
• 1 pinch black pepper

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions, ginger, carrots, potato, and celery. Cook for a few minutes until vegetables start to soften.
2. Add vegetable broth, corn, cabbage, green onions, and green beans. Cook for a few minutes.
3. Mix cornstarch and water in a small bowl. Stir into soup.
4. Bring soup to a boil, then lower heat and simmer for 10-15 minutes until vegetables reach desired tenderness. Stir in spinach once the soup is cooked through. Season to taste with salt and pepper.

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