White Bean and Veggie Taco Soup

The perfect recipe to ease you into the New Year! This soup is loaded with veggies and beans, but is still creamy and decadent thanks to the milk and sour cream. It’s creamy and a little bit indulgent, but still packed full of healthy stuff! You could make it healthier by adding even more veggies and using skim milk and light sour cream. Or you could make it even more indulgent and add some cheese and corn chips on top. Mmmmm. It is a great soup to serve at parties and is easily doubled. It also freezes really well!

5 c. Veggie broth
5 carrots, sliced
2 celery sticks, sliced
1 bell pepper, diced ( I used half red and half yellow. )
2 cans great white northern beans, drained and rinsed
1 can corn, drained (or about 1 cup frozen corn)
1/2 can diced tomatoes or 1/2 cup salsa
1 (4oz.) can diced green chilies
2 tbsp. butter
2 tbsp. flour
1 cup milk
1/2 cup sour cream
salt and onion powder to taste

View the full recipe at Edible Experiments →