Creamy Succotash Soup

Creamy Succotash Soup

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From: Diabetic Living Magazine

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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)

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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 information

  • Serving size: 1½ cups
  • Per serving: 269 calories; 3 g fat(0 g sat); 6 g fiber; 45 g carbohydrates; 17 g protein; 74 mcg folate; 5 mg cholesterol; 19 g sugars; 6,214 IU vitamin A; 14 mg vitamin C; 419 mg calcium; 3 mg iron; 591 mg sodium; 950 mg potassium
  • Nutrition Bonus: Vitamin A (124% daily value), Calcium (42% dv), Vitamin C (23% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch, 1 lean protein, 1 vegetable

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