3 cups whole kernel corn (fresh or frozen)
3 cups diced yellow peppers
1/2 cup diced onion
3 cups vegetable broth
Cook all ingredients together until peppers and onions are done (about 20-30 minutes). Take soup in batches and 'rough chop' in a blender (you don't want a puree here). Reheat a little (if necessary) and pepper to taste (I find that the vegetable broth adds more than enough salt). Serve.
Posted by Linda Hartzfeld to the Veglist mailing list