Quick & Easy

Broad bean and corn soup

A warm and filling broad bean and corn soup from Australian Women's Weekly.
broad bean and corn soup



1.Boil, steam or microwave beans until just soft; drain. Refresh under cold water; remove and discard skin from beans.
2.Cut corn kernels from cobs; cut carrot into matchstick-size pieces.
3.Heat oil in large saucepan; cook ginger and garlic, stirring, 1 minute. Add stock and sauce; bring to a boil. Add beans, corn and carrot; cook, uncovered, about 5 minutes or until corn is tender.
4.Just before serving, stir onion and sprouts into soup.

500g packet frozen broad beans can be substituted for fresh beans, if preferred.


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