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Corn and White Bean Soup
Source: dLife

A hearty, low fat soup of white beans, corn, bacon and vegetables.

Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 237.6
Total Carbs 32.7 g
Dietary Fiber 5.6 g
Sugars 6.5 g
Total Fat 6.9 g
Saturated Fat 1.7 g
Unsaturated Fat 0.6 g
Potassium 258.9 mg
Protein 10.2 g
Sodium 463.0 mg
Dietary Exchanges
1 1/2 Fat , 1 1/2 Vegetables , 1/2 Milk , 1 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 piece  raw bacon slices
0 3/4 cup  chopped red bell peppers
0 1/2 cup  sliced carrots
0 1/2 cup  fresh chopped onion
2 each  large garlic cloves
1 1/2 tbsp  Flour, all purpose, white, unbleached, enriched
1 cup  cold water
1 cup  fat free milk
1 each  bay leaves
0 1/2 tsp  salt
0 1/2 tsp  white pepper
0 1/4 tsp  ground sage
1 1/2 cup  Beans, cannellini/white kidney, unsalted, canned
1 cup  frozen sweet corn kernels
  1. Cook bacon in a medium saucepan until crisp. Drain, but leave 1 tablespoon of fat. Dice bacon and return to pan.
  2. Add bell pepper, carrots, onions and garlic to pan. Cook, covered until vegetables are softened, approximately 7 minutes.
  3. Add flour, stir and cook for one minutes.
  4. Add water, milk, bay leaf, salt, white pepper and sage. Simmer until slightly thickened, approximately 4 minutes.
  5. Add the beans and simmer 10 minutes.
  6. Stir in the corn and cook until heated through. Discard bay leaf and serve.

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