Corn and Vegetable Soup

One of my favorite vegetables to add to vegetable soups is corn. Corn has fiber, vitamins such as Vitamin B6, Vitamin B9, and Potassium. Eating corn is good for the digestive system, for the ocular system, and cardiovascular system. In addition, corn has iron and it can prevent anemia. Here is the recipe to make this vegetable soup.

Ingredients: 

2 pieces of Corn 

3 Yucca roots

4 Chayote Squash

1 Cabbage

1 bag of carrots

2 chicken bouillon or 2 cans of chicken broth

Salt (optional)

1 Lemon (optional)

First, wash all the vegetables and peel off the skin of the carrots, chayote, and the yucca root. Next, chop the carrots in small pieces. After that chop the yucca root. If the yucca root is too hard to chop into pieces, you can leave the yucca root in warm or hot water. After a few minutes, the yucca root will be easier to chop into big pieces. Cook the yucca root in water and when the yucca is ready, it will be easier to cut the yucca in small pieces.

 After that peel off the skin of the chayote and chop the chayote into small pieces. If the chayote is too slippery or sticky to peel off the vegetable skin, you can turn on the water faucet and peel off the chayote while the water is running. Avoid using the heart of the chayote because it leaves a bitter taste. The heart of the chayote are the white areas of the vegetable.

After that is all done, you can start cooking the carrots and chayote in water. Add the yucca with the carrots and the chayote. Then, wash the cabbage and chop the cabbage in small pieces. Avoid using the heart of the cabbage because it might be too hard to bite into once the soup is ready. Cook the cabbage with the rest of the vegetables. Last, remove the corn husks. Chop the corn in half and put inside the pot with the rest of the vegetables. Continue adding water if needed.

Then add two bouillons or two cans of chicken broth. Once the vegetables are soft, turn off the stove. Begin serving the soup in soup bowls.  Wash one lemon and cut the lemon in small slices. Squeeze one lemon slice onto the soup.  Salt and lemon juice can be added to add more flavor.  This soup serves about four people. Here are more resources about corn. 

Health Benefits of Corn: https://www.organicfacts.net/health-benefits/cereal/health-benefits-of-corn.html

Nutrition of Corn: https://www.healthline.com/nutrition/foods/corn#section8

Corn: http://www.eatingwell.com/article/111076/is-corn-healthy-or-not-5-myths-about-sweet-corn-busted/