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.
- 2 cups low-sodium chicken broth
- 1 small onion, chopped
- 2 medium carrots, diced
- 2 medium celery ribs, diced
- 1 small potato, peel on or off, diced
- 3 large cloves garlic, minced
- 1 can (15.5 ounces) whole kernel corn, drained
- 1 can (19.5 ounces) white kidney or cannellini beans, rinsed and drained (see notes below)
- 1 cup milk
- 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.
Notes: Most beans come in smaller cans of 15 or 16 ounces. If that is what you have on hand, it will be sufficient. Just use a larger potato to replace the extra beans. I prefer to use low sodium or no salt added beans. The choice is yours.