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Corn & Bean Soup - ww

Source of Recipe

Taste of Home 2000 � B. Andrzejewski; Chino, CA
Corn & Bean Soup
WW Points
Diabetic Exchanges
Serves: 5

1 10-1/2-oz. 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 c. frozen corn
1 15-oz. can white kidney or cannelloni beans, drained and rinsed
1 c. skim milk
1 tsp. dried thyme
1/4 tsp. garlic powder
Pepper to taste

In a large saucepan, combine the first 5 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Stir in remaining ingredients; simmer 5-7 minutes longer or until corn is tender.

One serving equals: 185 calories�330 mg sodium�3 mg cholesterol�35 gm carbohydrate�11 gm protein�2 gm fat�7 gm fiber ++++ Exchanges: 2 starch�1 vegetable ++++ WWP: 2