Corn and Vegetable Soup

8 cups (2 quarts) chicken or vegetable stock, or water 

4 ears of corn; cooked, with the kernels and extra bits removed (see   below) to separate bowls and set aside. Save the cobs

2 tablespoons olive oil (for technique #2) below)

2 mediums onions, minced

4 carrots, peeled and diced

2 celery stalks, diced    

salt and pepper to taste

Additional ingredients, if you have them:

1 red pepper, seeded and chopped

1 bunch kale, stems removed and chopped

green beans

fresh peas

1 zucchini

1 summer squash

  • In a large covered soup pot, simmer the corn cobs and extra corn bits in the stock for one hour. Remove the cobs and discard

Technique Number One…Faster

  1. Add the onions, carrots, red pepper, and celery to the simmering stock, and simmer for 5 minutes
  2. Add the kale, beans and peas, and simmer for 10 minutes
  3. Add the zucchini, summer squash, and corn, and simmer for 5 minutes
  4. Season to taste with salt and pepper

Technique Number Two…Just 10 minutes longer

  1. Place a stockpot over a medium heat. When it’s hot, add the olive oil, and then the onions, carrot, and celery. Sauté for 5-8 minutes, or until the vegetables are partially cooked through, and starting to brown a bit
  2. Add the stock to the vegetables, and bring to a simmer. Add the kale, beans and peas, and simmer for 10 minutes
  3. Add the zucchini, summer squash, and corn, and simmer for 5 minutes
  4. Season to taste with salt and pepper

Makes 8-10 servings (approximately 2 ½ quarts)

Corn soup notes for success:

  • When you cut the corn off the cob, do this in two steps.
    • With a sharp 6” utility knife, stand the ear of corn on its widest end, and slice off the kernels
    • After the kernels have been removed, scrape your knife, using the dull edge, over the cobs again, to remove the last bits of corn that will be small pieces and liquid. Set these this, and the kernels, aside in a bowl
  • The corn stock can be prepared days or weeks ahead of time.  If you do it more than a few days before you make the soup, then you can freeze the stock

Other vegetables to add:

  • Beets. You might want to roast or boil these ahead of time, as they take a long time to cook, perhaps 45 minutes or longer
  • Fresh tomatoes, especially plum/Roma tomatoes
  • Potatoes
  • Mushrooms
  • Spaghetti squash
  • Almost anything!