Corn, beans, and squash provide the protein in this creamy vegetarian soup.

Source: Midwest Living
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Ingredients

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Directions

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  • Lightly coat a 15x10x1-inch baking pan with cooking spray. Spread the drained whole-kernel corn in the prepared pan. Roast, uncovered, in a 450 degree F oven for about 15 minutes or until corn is browned, stirring occasionally.

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  • In a 4-quart Dutch oven, cook and stir the onion, peppers, and garlic in the hot oil over medium-high heat for 5 minutes or until tender. Stir in beans, potatoes, undrained chili peppers and water. Stir in roasted corn. Bring to boiling, reduce heat. Simmer, uncovered, 15 minutes, stirring occasionally.

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  • Stir in half-and-half, cream-style corn, and zucchini. Cook and stir for 5 minutes more or until heated through (dont boil).

Nutrition Facts

371 calories; total fat 15g; cholesterol 30mg; sodium 518mg; carbohydrates 55g; fiber 6g; protein 10g.

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