Directions:
- Cook kidney beans & set aside.
- Place potatoes in pot & cover with water. Bring to boil, then lower heat and cook for about fifteen minutes until soft and tender.
- Remove potatoes from pot & reserve water.
- In another large pot heat olive oil. Add the corn continue cooking 5 minutes.
- Add beans and water from potatoes; bring to boil.
- Reduce simmer until corn is tender.
- Place potatoes & milk into blender & puree. Pour into soup.
- Salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.72 Kcal (706 kJ) | ||
| Calories from fat | 39.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.43g | 7% | |
|---|---|---|---|
| Cholesterol | 1.14mg | 0% | |
| Sodium | 23.35mg | 1% | |
| Potassium | 490.91mg | 10% | |
| Total Carbs | 27.35g | 9% | |
| Sugars | 3.27g | 13% | |
| Dietary Fiber | 3.82g | 15% | |
| Protein | 5.38g | 11% | |
| Vitamin C | 5.1mg | 8% | |
| Iron | 1mg | 6% | |
| Calcium | 47.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 80.84 Kcal (338 kJ) | ||
| Calories from fat | 19.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.12g | 7% | |
|---|---|---|---|
| Cholesterol | 0.55mg | 0% | |
| Sodium | 11.19mg | 1% | |
| Potassium | 235.2mg | 10% | |
| Total Carbs | 13.1g | 9% | |
| Sugars | 1.56g | 13% | |
| Dietary Fiber | 1.83g | 15% | |
| Protein | 2.58g | 11% | |
| Vitamin C | 2.4mg | 8% | |
| Iron | 0.5mg | 6% | |
| Calcium | 22.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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