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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."

Rate/Review | Read Reviews (2)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

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

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.