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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Recipe Summary

active:
25 mins
total:
35 mins
Servings:
4
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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

269 calories; protein 16.7g; carbohydrates 45g; dietary fiber 6.2g; sugars 18.8g; fat 3.1g; saturated fat 0.4g; cholesterol 5.1mg; vitamin a iu 6213.5IU; vitamin c 13.6mg; folate 74.4mcg; calcium 418.5mg; iron 3mg; magnesium 80.5mg; potassium 950.3mg; sodium 590.9mg.
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