Asian Corn and Potato Soup
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
14 1/2 |
ounces |
canned potatoes -- diced |
|
11 |
ounces |
no salt added white corn -- drained |
|
8 1/4 |
ounces |
creamed white corn -- low sodium |
|
2 |
ounces |
pimientos -- diced |
|
1 |
small |
dried onion flakes -- minced |
|
1/2 |
teaspoon |
garlic -- minced fine |
|
1 |
teaspoon |
Dijon mustard |
|
2 |
cups |
low sodium vegetable broth |
|
1/2 |
teaspoon |
paprika |
|
1 |
teaspoon |
Lawry's Asian Seasoning |
|
1 |
tablespoon |
low sodium soy sauce |
|
1/4 |
cup |
sherry |
Mix everything together in large saucepan or Dutch oven. Heat to boiling. Reduce heat and simmer for 15 minutes. Makes 6 servings. |
Per Serving: 141 Calories; 1g Fat (4.1% calories from fat); 7g Protein; 27g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 956mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. |