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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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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. 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.
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