Corn and Bean Soup Recipe

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Ingredients:

Serving

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 oz) white kidney or cannellini beans, rinsed and drained
1 cup fat-free milk
1 tsp dried thyme
1/4 tsp 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	285.53 Kcal (1195 kJ)
Calories from fat	87.18 Kcal
		% Daily Value*
Total Fat	9.69g	15%
Cholesterol	25.78mg	9%
Sodium	672.3mg	28%
Potassium	521.35mg	11%
Total Carbs	41.79g	14%
Sugars	20.14g	81%
Dietary Fiber	3.1g	12%
Protein	8.73g	17%
Vitamin C	4.8mg	8%
Vitamin A	0.5mg	17%
Iron	2.1mg	11%
Calcium	121mg	12%

Amount Per 100 g
Calories	110.57 Kcal (463 kJ)
Calories from fat	33.76 Kcal
		% Daily Value*
Total Fat	3.75g	15%
Cholesterol	9.98mg	9%
Sodium	260.33mg	28%
Potassium	201.88mg	11%
Total Carbs	16.18g	14%
Sugars	7.8g	81%
Dietary Fiber	1.2g	12%
Protein	3.38g	17%
Vitamin C	1.9mg	8%
Vitamin A	0.2mg	17%
Iron	0.8mg	11%
Calcium	46.9mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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