This colorful and light soup combines succotash (corn and lima beans) along with carrots and asparagus for a hearty bowl that makes a great light main dish. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a large nonstick saucepan, heat oil over medium heat. Add carrot, onion, and garlic; cook for 5 minutes, stirring occasionally. Add broth, lima beans, and dried dill (if using). Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.

  • Add asparagus and corn. Return to boiling. Cook, covered, for 1 minute. In a large screw-top jar, combine 1 cup of the evaporated milk and the flour. Cover and shake until smooth. Add to soup along with the remaining 1 cup evaporated milk and the snipped fresh dill (if using). Cook and stir until slightly thickened and bubbly; cook and stir for 1 minute more. If desired, garnish each serving with fresh dill sprigs.

Nutrition Facts

269 calories; 3.1 g total fat; 0.4 g saturated fat; 5 mg cholesterol; 591 mg sodium. 950 mg potassium; 45 g carbohydrates; 6.2 g fiber; 19 g sugar; 16.7 g protein; 6214 IU vitamin a iu; 14 mg vitamin c; 74 mcg folate; 419 mg calcium; 3 mg iron; 81 mg magnesium;