Summer Lima Bean & Corn Soup

Ingredients

• One 16-ounce package lima beans
• thawed
• 2 tablespoons extra-virgin olive oil
• 1/2 medium onion
• minced
• 1 medium carrot
• minced
• 2 cloves garlic
• minced
• 5 cups vegetable stock
• 2 ears fresh corn
• shucked
• 1 teaspoon salt
• or more to taste

Instructions

1. Heat large pot on medium heat.
2. Add oil, onions and carrot.
3. Cook for about 4 minutes or until carrots begin to soften.
4. Add garlic and cook till soft, then add vegetable stock, lima beans, and corn.
5. Bring soup to a gentle boil, then reduce heat to low and simmer for about 20 minutes or until vegetables are tender.
6. Add salt to taste.
7. Serve warm.