Roasted Corn and Kidney Bean Soup By Chef Rick Powless
Ingredients:
- 4 litres, vegetable stock-low sodium
- 1 litre water
- 1 Smoked Ham Hock (omit if making plant-based soup)
- 1 bottle, liquid smoke (if making Plant-based soup)
- 450 g/1 lb. dry kidney beans
- 750 g/1.6 lbs frozen whole kernel corn, thawed
Method:
Preheat oven to 380 F/193 C.
Place the corn on a baking sheet and roast for approximately 20-30 minutes, or until a darkened colour appears on the corn.
Soak the kidney beans overnight.
Cook the beans until tender (approximately 1 hr)
Place ham hock in stock and water: bring to a boil, then simmer.
Add kidney beans and roasted corn
Cook for approximately 1 ½ hrs, or until the meat pulls off the bone easily.
Remove bone. Chop meat into ½” pieces and place back into the soup.
OPTIONAL:
Plant-Based Raosted Corn Soup
1.Preheat oven to 380 F/193 C.
2. Place the corn on a baking sheet and roast for approximately 20-30 minutes, or until a darkened colour appears on the corn.
3. Soak the kidney beans for four hours in liquid smoke.
4. Add the beans and liquid smoke to the vegetable stock: bring to a boil, then simmer.
5. Cook the beans until tender (approximately 1 hr)
6. Add the roasted corn.
7. Cook for approximately 1 ½ hrs. 8. Serve when ready.
