|Saturated fat||0.4 g|
|Polyunsaturated fat||0.5 g|
|Monounsaturated fat||1.8 g|
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- In a stockpot, heat oil on medium-low. Soften onion and garlic for 3 minutes. Add beans, carrots, and corn, and cook for 2 minutes.
- Add bay leaves, paprika, stock, and water. Increase heat and bring to boil. Reduce heat, cover, and simmer for 20 minutes. Discard bay leaves.
- In a bowl, pour a ladleful of broth over yogurt and stir well (this prevents yogurt from curdling). Return yogurt-broth mixture to soup. Stir, add white pepper (if using), and serve with whole grain bread, if desired.
- Handy Hint: If using fresh corn, toss the cobs in soup before boiling to add flavor and thicken broth. For even more flavor, add a thick cut of ham or ham hock to soup.