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.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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

268.7 calories; protein 16.7g 33% DV; carbohydrates 45g 15% DV; exchange other carbs 3; dietary fiber 6.2g 25% DV; sugars 18.8g; fat 3.1g 5% DV; saturated fat 0.4g 2% DV; cholesterol 5.1mg 2% DV; vitamin a iu 6213.5IU 124% DV; vitamin c 13.6mg 23% DV; folate 74.4mcg 19% DV; calcium 418.5mg 42% DV; iron 3mg 17% DV; magnesium 80.5mg 29% DV; potassium 950.3mg 27% DV; sodium 590.9mg 24% DV.