From: Linda Hartzfeld
Since we're sharing some favorite recipes here, and many of us
have a garden to harvest right now, I'll share one of mine:
Cook all ingredients together until peppers and onions are done (about
- 3 cups whole kernel corn (fresh or frozen)
- 3 cups diced yellow peppers
- 1/2 cup diced onion
- 3 cups vegetable broth
Take soup in batches and 'rough chop' in a blender (you don't want
a puree here).
Reheat a little (if necessary) and pepper to taste (I find that the
vegetable broth adds more than enough salt).