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.

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