Corn and Bean Soup Recipe

Image courtesy: carpeseason.com

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 (15 ounce) can white kidney or cannelini 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.