1canGreat northern white beansSave liquid (~15 oz can)
1canYellow cornSave liquid (~15 oz can)
1tsp.dried sage
1tsp.fresh rosemarychopped
salt and pepper to taste
Instructions
Place the onion, garlic, potato, celery, mushrooms, bell pepper, and carrots into a large soup pan with the EVOO and butter.
Heat the ingredients until sizzling then reduce heat to low. Cover and cook for about 10 minutes making sure to stir occasionally so the ingredients do not stick.
Pour in the stock and season with salt and pepper. Bring this to a boil. Then, reduce the heat and cover again for 15 minutes while soup simmers. After the 15 minutes the vegetables should be tender.
Lastly, add in the milk, beans, and corn - including the liquid in the cans - and the sage and rosemary. Simmer, uncovered for 5 minutes. Serve hot. Enjoy!
Notes
Be sure to save the liquids from the canned corn and beans! Do not drain! :)