For a cool fall evening, try this hearty soup of creamy beans, potatoes, and corn. While fat-free evaporated milk adds texture without adding calories, it is rich in earthy flavors!
SOUP WITH CREAMY BEANS, POTATOES, AND CORN Bean, potato, and corn soup that is creamy Soup recipe type Written by Foodieaholic Ingredients Yukon gold potatoes, sliced into four medium-sized pieces. 1-tablespoon olive oil 1 diced onion 2 minced garlic cloves 2 sliced carrots 1 can of fava beans 50 g of frozen corn 2 tablespoons of flour two cups of vegetable stock one water cup 12 oz. of fat-free evaporated milk in a can 1-tablespoon oregano LoSalt, 1.5 tsp. 1 teaspoon pepper 1/2 teaspoon of red pepper flakes Instructions Potatoes should be chopped and covered in a big microwave-safe basin. until fork tender, heat for 5 to 6 minutes. Olive oil should be heated in a big pot over medium heat while the potatoes are cooking. Add the diced carrots, onions, and garlic and simmer for 3 to 4 minutes, or until tender. Add flour and toss until all of the vegetables are coated and no longer have any visible white flour spots. Vegetable broth should be added gradually while being constantly stirred. Bring beans, corn, potatoes, water, and seasonings to a boil in a pot. Let soup simmer for 5 to 10 minutes, or until vegetables are soft and it has somewhat thickened. Add milk and continue to heat for an additional five minutes.
We appreciate LoSalt for sending in this delectable fall dish!