[recipe] Corn and Bean Soup

[Guest guest]

Corn and Bean Soup

 

1 1/2 cups vegetable broth

2 medium carrots, diced

2 celery ribs, diced

1 small potato, peeled and chopped

1 1/2 cups frozen corn

1 can (15 oz) white kidney or cannellini beans, rinsed and drained*

1 cup skim milk

1 tsp dried thyme

1/4 tsp garlic powder

Pepper to taste

 

In a large saucepan, combine the broth, carrots, celery,

potato and onion. Bring to a boil. Reduce heat; cover

and simmer for 10 to 12 minutes or until vegetables

are tender. Stir in the remaining ingredients; simmer for 5

to 7 minutes longer or until corn is tender.

Yield: 5 servings

185 calories per serving

3 mg cholesterol

2 gm fat

 

*or use about a cup and half of beans you've prepared yourself.