CORN AND WHITE BEAN SOUP

SERVES 3 to 4

My mother got this idea from an issue of Taste of Home. She made some changes to the original. It is very good, as well as quick and easy. The vegetables and soup base could be used for a variety of creamy soups.

INGREDIENTS

1 can (14.5 ounces) low-sodium chicken broth

1 small onion, chopped

2 medium carrots, diced

2 medium celery ribs, diced

1 small potato, diced

3 large cloves garlic, minced

1 can (15.5 ounces) whole kernel corn, drained

1 can (19.5 ounces) white kidney or cannelli beans, rinsed and drained

1 cup milk (can use reduced fat)

1-1/2 teaspoons dried thyme

Salt and pepper to taste

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.

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