North American Succotash Soup

Ingredients

150g white beans

400g canned corn

1 onion

2 bell peppers

1 clove garlic

1 carrot

0.5 bunch parsley

1 tbsp olive oil

100g 10% cream

2000ml broth

salt to taste

ground black pepper to taste

To make the soup really quick, pre-cook the beans. Soaking them for a few hours is best; they won't cook for long. It's okay if you don't do this; just give them more time to cook (about 1.5-2 hours).

 In the saucepan you'll be using for making the soup, sauté the onion in olive oil until translucent (about 5 minutes). Add the garlic and sauté for another 2 minutes. Then add the diced carrots and julienned peppers.

Sauté for another 10 minutes until the vegetables are tender. Add the corn and beans to the saucepan and pour in the broth. You can use any broth you prefer: chicken or vegetable, or simply add water. Season with salt and pepper and bring the soup to a boil, then simmer for 10 minutes.

Add the cream and chopped parsley and bring the soup back to a boil. Simmer for a couple more minutes and remove from the heat. The succotash is ready.

Enjoy!