Bean and Corn Soup

Photography by Angie Norwood Browne

Bean and Corn Soup

Serves 8

2 pounds borlotti, Tongue of Fire or other dried bean


1/4 cup extra-virgin olive oil

2 leeks, thinly sliced

1 large yellow onion, chopped

4 cloves garlic, finely chopped

3 small turnips with tops, cut into 1/2 dice, tops reserved

3 large carrots, thinly sliced

4 ears of corn, or frozen

2 large tomatoes, chopped

4 cups water

2 vegetable bouillon cubes (preferably Rapunzel brand)

Salt and freshly ground black pepper


Chunk of Parmesan

Cover the beans in a medium saucepan with cold water to cover. Add salt and simmer until beans are cooked, 20 to 40 minutes. Reserve the beans and the bean cooking liquid.

In a large (5 quart) Dutch oven or soup pot heat the oil over medium high heat. Add the leeks and onion and cook until the onion is softened, about 7 minutes. Add the garlic, turnips and carrots and cook 5 minutes more. Cut the kernels from the corn and add to the pot along with the chopped tomatoes, water, bouillon cubes and the beans and their cooking water. Bring to a simmer. Coarsely chop the turnip greens and throw into the soup. Let cook 3 minutes longer.

Serve topped with pesto and shredded Parmesan.

Recipe and food styling by Jean Galton


About anbphoto

I never thought I'd start a blog because I'm not a writer. I am a Southern Catholic girl, a commercial food Photographer and an avid gardener. I have always wanted to journal my garden; growing food (fruit, herbs and vegetables), photographing ingredients from earth to plate and sharing the recipes I love. Someone suggested that I forget about all the writing and simply share my photographs and recipes. Perfect! My blog is an exploration of home gardening and cooking, so here is a little history of me and how "Stray Cats and Blackberries" came about. Born and raised in Alabama, my love for food lies in Southern cuisine. I learned early on that life is a party revolving around friends and family sharing food and wine. Backyard Summer bbqs, black eyed peas and collard greens on New Year's Day or ham and chocolate on Easter are just a few favorite Southern traditions I love sharing. I became fascinated with gardening when my husband and I bought our first house. I am a mother, a wife and someone who appreciates the little treasures and traditions in life. My garden started as an empty parking lot behind a Mom & Pop grocery store that my husband and I bought and renovated into a photography studio. While my husband put on his carpenter pants I put on my gardening gloves. Thirteen dumpsters at three tons each and nearly three years later I had a plantable space to sew seeds. I have been a food photographer and gardener for over 20 years and love the idea of merging my passions by growing food, photographing my harvest and sharing recipes with you. Enjoy

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