Corn And Carrot Soup Recipe
Ingredients
6 cups water
1 5-inch piece of kombu
1 medium-size onion, chopped
1 stalk celery, chopped
1/3 cup dried navy beans or dried baby lima beans
2 cups corn
1 cup diagonally sliced carrots
1/4 cup millet
4 teaspoons tamari or soy sauce
Directions
Place the water in a large saucepan.
Add the kombu and bring to a boil.
Reduce heat, cover, and simmer for 5 to 8 minutes.
Remove the kombu.
Add the onions, celery, beans, and corn to the stock.
Bring to a boil, reduce heat, and cover.
Simmer for 1 1/4 hours, stirring occasionally.
Add the carrots and millet.
Simmer, covered, an additional 30 to 45 minutes, stirring occasionally.
Remove from the heat.
Stir in the tamari.
Add the kombu and bring to a boil.
Reduce heat, cover, and simmer for 5 to 8 minutes.
Remove the kombu.
Add the onions, celery, beans, and corn to the stock.
Bring to a boil, reduce heat, and cover.
Simmer for 1 1/4 hours, stirring occasionally.
Add the carrots and millet.
Simmer, covered, an additional 30 to 45 minutes, stirring occasionally.
Remove from the heat.
Stir in the tamari.
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