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Corn and Bean Soup

Total Time

Prep/Total Time: 30 min.

Makes

5 servings

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

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 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

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.

Nutrition Facts

1 cup: 185 calories, 2g fat (0 saturated fat), 3mg cholesterol, 330mg sodium, 35g carbohydrate (0 sugars, 7g fiber), 11g protein. Diabetic Exchanges: 2 starch, 1 vegetable.

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