1 10-1/2-ounce can 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 cup frozen corn
1 15-ounce can white kidney or cannellini beans, rinsed and drained
1 cup skim milk
1 teaspoon dried thyme
1/4 teaspoon garlic powder
Pepper to taste
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 longer or until corn is tender.
Recipe makes 5 servings.
Serving size: 1 serving
Calories: 185; Total Fat: 2g; Saturated Fat: trace; Cholesterol: 3mg; Sodium: 330mg; Carbohydrates: 35g Protein: 11g; Fiber: 7g
Diabetic Exchanges: 2 starch, 1 vegetable
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