Wash and finely dice white onion, carrots, jalapeño, and celery. Slice zucchini into half moons. Add to dutch oven with butter.
Sauté for 5-8 minutes, then add the sweet corn and diced zucchini. Sprinkle dried thyme and sage into the pot. Cook for 12-15 more minutes, continually stirring.
Serve with fresh grilled garlic or cheese bread, crackers, croutons, dumplings, shaved parmesan, etc.
Vegetarian Stuffed Pepper Soup
Homemade Tomato Soup
Chicken Tortellini Soup
Chicken Tortilla Soup
Turkey Sweet Potato Chili
Butternut Squash Soup
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