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Corn and Bean Soup

By: Betty Andrzejewski  
"'For lunch or dinner on a chilly day, this fresh-tasting colorful vegetable soup really hits the spot,' comments Betty Andrzejewski of Chino, California."

Rating: This weblink has been rated 3 times with an average star rating of 2.0 Read Reviews (1)

Rate/Review | 58 people have saved this

Prep Time:
30 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 5 servings
 

Ingredients

  • 1 1/3 cups reduced sodium chicken broth
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 1 small potato, peeled and diced
  • 1 small onion, chopped
  • 1 1/2 cups frozen corn
  • 1 (15 ounce) can white kidney or cannelini beans, rinsed and drained
  • 1 cup fat-free milk
  • 1 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • pepper to taste

Directions

  1. In a large saucepan, combine the broth, carrots, celery, potato and onion. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Stir in the remaining ingredients; simmer 5-7 minutes longer or until corn is tender.

Footnotes

  • Nutritional Analysis: One serving equals 185 calories, 2 g fat (0 saturated fat), 3 mg cholesterol, 330 mg sodium, 35 g carbohydrate, 7 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1 vegetable.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2007 by Ginger C. 
This soup was good - not great, but tasty and probably better for you than many. I followed... MORE

 
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