Creamy Bean, Potato, and Corn Soup
This creamy bean, potato, and corn soup is the perfect healthy meal for that chilly fall evening. It’s rich with the hearty tastes of the earth while fat-free evaporated milk provides texture, but not calories!
Creamy Bean, Potato, and Corn Soup
Creamy Bean, Potato, and Corn Soup
Recipe Type: Soup
Author:
Ingredients
- 4 medium yukon gold potatoes, scrubbed and diced
- 1 tbsp. olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 1 can cannelini beans
- 1/2 cup frozen corn
- 2 tbsp. flour
- 2 cups vegetable broth
- 1 cup water
- 1 can (12 oz.) fat free evaporated milk
- 1 tbsp. oregano
- 1.5 tsp. LoSalt
- 1 tsp. pepper
- 1/2 tsp. crushed red pepper
Instructions
- Put diced potatoes in large microwave safe bowl and cover. Heat 5-6 minutes or until fork tender.
- While potatoes are cooking, heat large pot over medium heat and add olive oil.
- Toss in diced onions, garlic, and carrots and cook 3-4 minutes or until softened.
- Sprinkle in flour and stir until vegetables are covered and you don’t see any white flour spots any longer.
- Pour in vegetable broth, a little at a time, stirring constantly until it’s all combined.
- Add water, seasonings, beans, corn, and potatoes to pot and bring to a boil.
- Let simmer 5-10 minutes or until veggies are tender and soup has thickened a bit.
- Pour in milk and cook 5 more minutes until heated through.
Thanks to LoSalt for submitting this yummy fall recipe!
