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This is an easy recipe when you want a nice filling soup. If you wanted more protein, you could add chopped, cooked chicken or turkey.
2 cans (15oz each) Great Northern Beans, rinsed and drained
1 medium onion, chopped
1 stalk celery, chopped
1 cup chopped red pepper
1 tablespoon olive oil
2 garlic cloves, minced
3 teaspoons chicken bouillon
3 cups water
1 cup frozen corn,thawed
1/2 cup chopped carrot
1 can (4oz) chopped green chilies
3 teaspoons ground cumin
1/2 teaspoon chili powder
6 1/2 teaspoons cornstarch
2 cups Smart Balance Fat Free milk
1 cup shredded cheddar cheese
In a small bowl, mash one can of beans with a fork or a potato masher. Set aside for later.
In a medium sized soup pot, saute the onion, celery, and pepper in olive oil until no longer crispy. Add garlic and cook for 1 minute.
Add the mashed beans, bouillon, water, corn, carrots, chilies, cumin, chili powder and remaining whole beans.
Bring soup to a boil. Reduce heat and simmer on medium low for about 15-20 minutes, without a lid on the pot.
In a small bowl combine cornstarch and milk until smooth. Stir slowly into your hot soup mixture.
Bring soup to a boil and stir constantly until thickened, about 3-4 minutes.
Add cheese and stir only until melted. Serve!
Makes 6 servings.
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Number of Servings: 6
Calories 328 kcal
Fat 10 g
Saturated Fat 4 g
Trans Fatty Acid 0 g
Poly Fat 1 g
Mono Fat 4 g
Cholesterol 22 mg
Sodium 1071 mg
Carbohydrates 40 g
Dietary Fiber 10 g
Total Sugars 10 g
Protein 18 g