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Corn, bell peppers, and green beans give this hearty soup its fresh, summery flavor; make a batch now, then freeze for up to six months. If you plan to freeze the soup, cook the green beans for a few minutes less than called for in step 4; this will help them retain their crunch after the soup is reheated. Everyday Food, July/August 2005 Prep Time 50 minutes Total Time 1 hour 10 minutes Yield Serves 8 Add to Shopping List Ingredients 3 tablespoons butter 1 large onion, diced (about 2 cups) 2 medium red bell peppers, seeds and ribs removed, diced (2 1/2 cups) 1/2 teaspoon dried thyme 3 cups milk 4 medium baking potatoes (about 2 1/2 pounds), peeled and cut into 3/4-inch cubes 8 ears corn, kernels removed (about 4 cups) Coarse salt and ground pepper 1 1/2 pounds green beans, ends trimmed, broken into 1-inch pieces (about 6 cups) Hot pepper sauce, for serving (optional)
Welcome to Soup Week! It's a soup-broth-stew sort of week, with gray skies here and the craving for a hot mug of soup cradled in my hands. So we're breaking out the soup pot — to get things going, here are 25 favorite soups from the archives.