Quick, easy, hearty, delicious and healthy!

Ingredients:

1 can (10-1/2 ounces) low-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 skim 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 to 12 minutes or until vegetables are tender.

Stir In the remaining ingredients; simmer five to seven minutes loner or until corn is tender.

Recipe makes 5 servings Corn and Bean Soup.

Nutritional analysis per serving:
185 Calories
330 mg. Sodium
3 mg. Cholesterol
35 gm. Carbohydrate
11 gm. Protein
2 gm. Fat
7 gm. Fiber
Diabetic Exchanges: 2 starch, 1 vegetable

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