Back to Corn and Bean Soup

Print Options

 
 
 

Card Sizes

 
 
 
 Print

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.
TOTAL TIME: Prep/Total Time: 30 min. 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 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

  • 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. Yield: 5 servings.

Nutritional Facts

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

Reviews for Corn and Bean Soup

Sort By :
MY REVIEW
AdrianneKathleen
Reviewed Dec. 16, 2014

"Bleh! The thyme was very overpowering. My husband who is the least picky eater on the face of the earth didn't even want to finish it, so I heated up an emergency can of soup from the pantry."

Loading Image