Potato, Corn and Bean Soup Forks over Knives
- Number of Servings: 8
Ingredients
1 tsp Thyme, fresh 2 tbsp Olive oil 3 tsp Minced Garlic in water 2 serving Chopped onion 1/2 cup 3.50 cup great value frozen whole kernel corn 16 oz Red Potato 504 serving Marketside French Green Beans 85grams=1/2 cup 227grams=8oz 878 gram(s) Great Value canned Navy Beans 439grams/15.5oz=1 can 1 tsp Salt 4 cup Swanson Organic Vegetable Broth 0.5 tsp Fresh Ground Black Pepper
Place the onion in a large pot and saute over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan. Add the garlic and thyme and cook for another time. Add the vegetable stock, potatoes, green beans, and corn and cook, covered, over medium heat, for 15 minutes. Add the navy beans, season with salt and pepper, and cook for another 10 minutes, or until the vegetables are tender.
Serving Size: 8
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 230.3
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 905.6 mg
- Total Carbs: 39.5 g
- Dietary Fiber: 8.1 g
- Protein: 11.6 g
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