Directions:
- Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.
- Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 94.51 Kcal (396 kJ) | ||
| Calories from fat | 42.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.67g | 7% | |
|---|---|---|---|
| Sodium | 730.01mg | 30% | |
| Potassium | 385.23mg | 8% | |
| Total Carbs | 8.89g | 3% | |
| Sugars | 1.93g | 8% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 2.47g | 5% | |
| Vitamin C | 20.3mg | 34% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.8mg | 4% | |
| Calcium | 39.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 35.77 Kcal (150 kJ) | ||
| Calories from fat | 15.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.77g | 7% | |
|---|---|---|---|
| Sodium | 276.27mg | 30% | |
| Potassium | 145.79mg | 8% | |
| Total Carbs | 3.36g | 3% | |
| Sugars | 0.73g | 8% | |
| Dietary Fiber | 0.77g | 8% | |
| Protein | 0.94g | 5% | |
| Vitamin C | 7.7mg | 34% | |
| Iron | 0.3mg | 4% | |
| Calcium | 14.9mg | 4% | |
* 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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