CORN AND BEAN SOUP

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Corn and Bean Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 11

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 can (15 ounces) cannellini beans, rinsed and drained
1 cup fat-free milk
1 teaspoon dried thyme
1/4 teaspoon garlic powder
Pepper to taste

Steps:

  • 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.

Nutrition Facts : Calories 185 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 330mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges

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