- 1 1/3 cups reduced sodium chicken broth
- 2 medium carrots, diced
- 2 celery ribs, diced
- 1 small potato, peeled and diced
- 1 small onion, chopped
- 1 1/2 cups frozen corn
- 1 (15 ounce) can white kidney or cannelini beans, rinsed and drained
- 1 cup fat-free milk
- 1 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- pepper to taste
- In a large saucepan, combine the broth, carrots, celery, potato and onion. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Stir in the remaining ingredients; simmer 5-7 minutes longer or until corn is tender.