CORN AND WHITE BEAN SOUP

CORN AND WHITE BEAN SOUP
CORN AND WHITE BEAN SOUP

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    can (14.5 ounces) low-sodium chicken broth

  • 1

    small onion, chopped

  • 2

    medium carrots, diced

  • 2

    medium celery ribs, diced

  • 1

    small potato, diced

  • 3

    large cloves garlic, minced

  • 1

    can (15.5 ounces) whole kernel corn, drained

  • 1

    can (19.5 ounces) white kidney or cannelli beans, rinsed and drained

  • 1

    cup milk (can use reduced fat)

  • 1-1/2

    teaspoons dried thyme

  • Salt and pepper to taste

Directions

Place the broth, onion, carrots, celery, potato and garlic in a large saucepan. Bring to a boil over high heat. Reduce to low; cover and cook until tender, about 10 minutes. Add the corn, beans, milk, thyme, salt and pepper. Bring back to a boil and then reduce to low. Cover and simmer until hot, about 10 minutes. Serve immediately

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