Corn And Bean Soup Recipe

Ingredients

1-1/3 cups reduced-sodium chicken broth2 medium carrots, diced2 celery ribs, diced1 small potato, peeled and diced1 small onion, chopped1-1/2 cups frozen corn1 can (15 ounces) cannellini beans, rinsed and drained1 cup fat-free milk1 teaspoon dried thyme1/4 teaspoon garlic powderPepper to taste

Preparation

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