An “I’m just going to look around” trip to Crate & Barrel, yielded me buying these beautiful bowls.

At first, I thought they only had blue which was fine. Then when I found out there were four colors and  on sale; I totally needed them. I already have these bowls in different colors in the mixing size but the little ones are perfect for soup season, which has apparently fallen on New England. It has been raining for three days straight. The farmer’s need the rain, but I need a few more sunny days before I go back to school.

White Bean & Corn Soup

• Ingredients:
  Bacon (2 strips)
  Red Onion (1/2 diced)
  Garlic (1 clove)
  White Beans (4 cans)
  3 cups corn
  Veggie Broth (20 ounces)
  Rosemary (a handful chopped)
• What to do:
  Fry bacon in your soup pot
  Remove bacon but leave the drippings
  Sautee onion and garlic
  Add beans, corn, rosemary, and broth
  Simmer for 30 minutes, especially if you use fresh corn like I did
  Top with bacon and shredded parmesan (I used some peppercorn parm I got at TJ’s)

Soups are so effortless to make, but the flavors always seem so deep and slow cooked.I used my immersion blender to make it a little creamier. This soup is mild and in my opinion could be eaten anytime of year. While I enjoyed this soup, I can’t wait for leeks to come in at the Farmer’s Market. Potato leek soup is my favorite and in my very near future.

A side of homemade corn bread topped this meal off. Homemade corn bread is so fluffy and really isn’t much more time consuming than making it from a box.

I might need one more piece of cornbread for dessert.