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Creamy Corn and White Bean Soup

Serves 2 to 3

My mother got the idea for this corn and bean soup recipe from a magazine. She made some changes to the original and what resulted is a quick, easy and tasty main dish. For a vegetarian version, use vegetable broth instead of chicken broth. The recipe can easily be doubled as needed.


Place the broth, onion, carrots, celery, potato and garlic in a large saucepan. Bring to a boil over high heat. Reduce to low; cover and cook until tender, about 10 minutes. Add the corn, beans, milk, thyme, salt and pepper. Bring back to a boil and then reduce to low. Cover and simmer until hot, about 10 minutes. Serve immediately.

Notes: Most beans come in smaller cans of 15 or 16 ounces. If that is what you have on hand, it will be sufficient. Use a larger potato to replace the extra beans. I prefer to use low-sodium or no-salt-added beans. The choice is yours.