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Corn and Bean Soup Recipe

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

This recipe is:

Quick

Diabetic Friendly

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Corn and Bean Soup Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

30 30

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) white kidney or cannellini 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. Yield: 5 servings.

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.

Originally published as Corn and Bean Soup in Taste of Home October/November 2000, p17