Potato, Corn and Bean Soup Forks over Knives
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Potato, Corn and Bean Soup Forks over Knives calories by ingredient
Introduction
This is a simple soup to put together, and it's best when green beans and corn are ripe in the garden. Vegetables that are in season, fresh from the garden, taste far more superior to those that travel across the country, or the world, to get to your table. If you don't have a garden, check out your local farmers market instead. You will quickly become a fan of the flavor difference. This is a simple soup to put together, and it's best when green beans and corn are ripe in the garden. Vegetables that are in season, fresh from the garden, taste far more superior to those that travel across the country, or the world, to get to your table. If you don't have a garden, check out your local farmers market instead. You will quickly become a fan of the flavor difference.Number of Servings: 8
Ingredients
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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
Tips
:)
Directions
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