Nutrition per serving may change if servings are adjusted.
2 teaspoons canola oil
1 cup thinly sliced carrot (2 medium)
½ cup chopped sweet onion (such as Vidalia® or Maui®) (1 medium)
2 cloves garlic, minced
1 (14 ounce) can vegetable broth
1½ cups frozen lima beans
2 teaspoons snipped fresh dill or ½ teaspoon dried dill
1 cup 1-inch pieces fresh asparagus
½ cup frozen whole kernel corn
2 cups evaporated fat-free milk
2 tablespoons all-purpose flour
Fresh dill sprigs (optional)
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.