- 1 tablespoon neutral oil
- 2 leeks trimmed, washed, and sliced
- 3 ears of corn husked and cut from the cobs, cobs reserved
- 2 15- ounce cans of white beans drained and rinsed or use 1 cup dry white beans, soaked overnight
- 1 teaspoon silk chili flakes or use red pepper flakes to taste
- 4–5 cups water or vegetable stock
- .5 ounce fresh chives minced
- Salt and pepper to taste
Simmer the soup:
Pour in 4 cups of water and add the bare corn cobs. Bring to a boil and then reduce heat and simmer for 30 minutes. Stir occasionally to prevent the soup from sticking. If you’d like a thinner broth, add another cup of water or stock. Taste and season once more to your preferences.
Remove and discard the corn cobs. Add half the minced chives and simmer for 2-3 minutes more.
Calories: 238kcal | Carbohydrates: 42g | Protein: 11g | Fat: 5g | Sodium: 24mg | Fiber: 7g | Sugar: 6g | Vitamin C: 12mg