Photo: Winter Vegetable Soup Recipe
Ingredients
- Two 14-ounce cans chicken broth
- 3 red potatoes (about 4 ounces each), peeled and diced into 3/4-inch pieces
- One 14-ounce can diced tomatoes
- One 10-ounce package frozen lima beans
- 2 tablespoons finely chopped onion
- Salt and pepper
- One 12-ounce can cream-style corn
Directions
In a medium saucepan, combine the broth with the potatoes, tomatoes, beans and onions, and season with salt and pepper. Bring to a boil, and then reduce the heat to medium. Cook the soup until the potatoes are tender, 20 to 25 minutes. Remove from the heat, stir in the corn and serve. Adjust seasoning as needed.
Per Serving: Calories: 170; Total Fat: 1 gram; Saturated Fat: 0 grams; Protein: 7 grams; Total carbohydrates: 34 grams; Sugar: 6 grams; Fiber: 5 grams; Cholesterol: 0 milligrams; Sodium: 1162 milligrams
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By StepItUp
Houston, TX
on April 28, 2013
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I liked the simplicity of the prep time and ingredients but found the soup to be too bland. I realize it is basically low fat, low cal but it needed more seasoning for our taste. If I try it again, I will definitely add seasoning and maybe some chopped greens for texture and flavor. I agree about having a difficult time finding the frozen Lima beans so if you see any and plan on trying this within several months, you may want to grab some for your freezer.
By penbate
Michigan
on April 20, 2013
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Everyone liked it. Added garlic to add more flavor but other than that it was wonderful. Will definitely make again.
By emjay001
on April 19, 2013
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I love this recipe. I don't much care for lima beans, so we used black beans. They teamed up with the corn for a fabulous taste. I'll definitely make this again!
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