Quick Corn Stew

Quick Corn Stew
Quick Corn Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups water

  • 1 1/2

    cups soy milk

  • 1

    tablespoon whole wheat flour

  • 2

    tablespooons Dr. Fuhrman's VegiZest

  • 1

    teaspoon dulse

  • 1/2

    teaspoon Mrs. Dash seasoning

  • 1

    teaspoon Spike seasoning (no salt)

  • 1

    teaspoon date sugar (found in health food stores)

  • 1

    teaspoon Butter Buds (optional)

  • 1

    medium potato, peeled and diced

  • 1

    carrot, diced

  • 1/2

    medium onion, diced

  • 1/2

    medium red bell pepper, chopped

  • 1

    clove garlic, minced or pressed

  • 1

    10-ounce bag (or box) frozen corn

Directions

Heat water and soy milk together on a low flame. Mix in the flour, VegiZest, dulse, seasonings, date sugar, and Butter Buds. Bring to a simmer and add the potatoes, carrots, onion, red bell pepper, and garlic. Cover and continue to simmer for 10 minutes, stirring occasionally. Add the frozen corn until it defrosts and the soup comes to a boil again.

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