Total Time
1hr 10mins
Prep 50 mins
Cook 20 mins

Corn, bell peppers, and green beans give this hearty soup its fresh, summery flavor; make a batch now, then freeze for up to six months. The combination is endless and can be seasonal, as well.

Ingredients Nutrition


  1. In a Dutch oven or 5-quart pot, melt butter over medium heat.
  2. Add onion, bell peppers, and thyme; cook, stirring occasionally, until vegetables are softened, about 5 minutes.
  3. Add milk, potatoes, and 5 cups water.
  4. Bring to a boil; reduce heat, and simmer, covered, until potatoes are almost tender, about 8 minutes.
  5. Stir in corn, 1 tablespoon salt, 1/2 teaspoon pepper & crushed red pepper flakes, if using.
  6. Simmer until corn is tender, about 3 minutes.
  7. With a slotted spoon, transfer 3 cups of the solids to a blender; puree until smooth.
  8. Return to pot; add green beans.
  9. Bring to a simmer; cook until beans are tender, 5 to 8 minutes.
  10. Season again with salt; serve with hot pepper sauce, if desired.
  11. A nice loaf of hot bread, butter and a nice fresh fruit salad.
  12. Yum!