A simple, mild and flavorful slow cooker clear vegetable soup prepared mainly with sweet corn and vegetables like peas, beans, carrots and spring onions.
Clean the corn ears, remove the silky fiber and separate the kernels.
Chop the beans, carrot and spring onions finely.
Thaw the frozen peas or soak the frozen peas in room temperature water for about 10 minutes. If using fresh peas, remove them from the pod and clean them.
Steps
Add all the veggies including corn into the slow cooker.
Add salt, sugar and pepper powder. Add the 5 cups of water.
Cook it slow mode for 5 hours or high mode for 2 hours. Make sure you are not overcooking the veggies. We want the veggies to be tender and crunchy.
After the veggies are cooked, mix 2 tsps of corn starch in ¼ cup of water and add it to the soup in the crock pot and again cook in low mode for 30 minutes.
That's it. Yummy sweet corn soup is ready.
Notes
Shredded cabbages, scrambled tofu can be added to the soup too. Adjust the salt and spices as per your preference. For this soup, I used both white and black pepper.