Broad bean and corn soup | Women's Weekly Food
A warm and filling broad bean and corn soup recipe from Australian Women's Weekly. Perfect for a comforting meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 1/2 kilograms broad beans, shelled
- 6 fresh corn cobs (2.5kg)
- 1 carrot (180g)
- 1 tablespoon peanut oil
- 1 1/2 tablespoon grated ginger
- 3 cloves garlic, crushed
- 2 litres (8 cups) vegetable stock
- 1 1/2 tablespoon soy sauce
- 2 green onions, sliced thinly
- 1/2 cup (40g) bean sprouts
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