Red Potato, Lima and Corn Soup

| Budget-minded |

SERVES Serves 4 generously, leftovers are delicious - START TO FINISH: 45 minutes
Recipe Scoop Red Potato, Lima and Corn Soup

Cooking Notes

Cooks Note: To make this a vegetarian soup, you may choose the vegetable or mushroom concentrate, but be aware they are darker products and will change the appearance of the soup.

Red Potato, Lima and Corn Soup

2 teaspoons vegetable oil
1 cup chopped yellow onion
3 cups diced red potatoes, unpeeled
6 cups water
2 teaspoons “Better than Bouillon” chicken base
1 cup frozen lima beans
1 cup frozen yellow corn
¼ cup half and half
2 tablespoons corn starch
Cayenne pepper to taste

1. In large soup pot, heat oil over medium heat. Add onion and potatoes and stir and cook until potatoes begin to stick and slightly brown, about 5 minutes.
2. Add water, bouillon concentrate, limas and corn. Cover and bring to a boil over high heat. When soup boils, uncover and cook for 20 minutes or until potatoes are very tender.
3. In a small jar, mix together the cornstarch and half and half. Shake well. Reduce heat for soup to low and drizzle the cornstarch mixture into the soup, stirring constantly. Stir until soup thickens. Season with cayenne pepper to taste. Serve immediately.

Red Potato, Lima and Corn Soup

Approximate Values Per serving: 226 calories , 5 g fat (2 g saturated), 6 mg cholesterol, 6.5 g protein, 42 g carbohydrates, 6 g dietary fiber, 256 mg sodium

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