Roasted Corn Soup

Shaindy Siff Shaindy Siff
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This soup with fried corn, tomato, and beans is a medley of warm flavors perfect for a chilly winters’ day. Whether or not you add the flanken, enjoy with a hearty slice of whole grain bread for a filling supper.

4h 30m 8
Easy Gluten Free Low Carb Meat

Directions

  1. Add oil and corn to a soup pot. Sauté for 10 to 15 minutes until the corn has charred. Add flanken (if using), onions, carrots, garlic, salt, and pepper. Sauté for five minutes.

  2. Add remaining ingredients. Bring to a boil. Lower to a simmer and allow to cook for at least four hours.

Variations:
This works great in a crockpot as well. Place all ingredients in a crockpot. Cook on high for four hours or low for eight to 12 hours.

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