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"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:
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
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