Photo: Johnny Miller; Styling: Sarah Smart
Hands-on Time
10 Mins
Total Time
2 Hours 45 Mins
Yield
Serves 8 (serving size: 1/2 cup soup and 3 tablespoons corn mixture)

You'll need about 1 1/2 pounds of butter bean pods to get 2 cups shelled beans. You can substitute fresh lima beans

How to Make It

Step 1

Combine first 7 ingredients in a medium saucepan over medium heat; bring to a simmer. Cover and cook 40 minutes or until beans are tender. Discard basil sprig. Reserve 1/4 cup beans; set aside.

Step 2

Place remaining bean mixture in a blender; add juice. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Cool slightly; refrigerate 2 hours or until chilled.

Step 3

Heat a small nonstick skillet over medium-high heat. Add corn; sauté 2 minutes or until browned. Combine reserved 1/4 cup beans, corn, red pepper, chopped basil, and oil in a small bowl. Divide soup evenly among 8 bowls; top with corn mixture.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Kellet's Review

Kellet
August 18, 2013
This soup was outstanding! It is amazingly creamy and has no dairy at all!! I've made it 4 times this season and my family keeps asking for more. I used fresh beans and corn from the local farmer's market. The relish is delicious and this soup is perfect for the vegetarians you love!

Belladonna714's Review

wonderwab
June 24, 2013
This was delicious! I had to use dried beans because I couldn't find fresh, and I used a shallot instead of an onion. This wasn't the quickest recipe but could easily be made ahead of time. I cut this recipe down for just my husband and I but will make the full thing next time...this would be great to bring for lunch! I served it with CLs Seared Scallop Salad with Prosciutto Crisps, (also delicious)

wonderwab's Review

Belladonna714
May 19, 2013
This soup was missing something, and the relish that went on top didn't really add much.