1 tablespoon olive oil
¼ cup chopped shallots
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3 cloves garlic, minced
1 large sweet onion, diced
2 medium carrots, peeled and diced
3 celery ribs, diced
6 cups low-sodium chicken broth
1 bunch asparagus, cut into 1-inch pieces
3 tablespoons chopped fresh thyme
16 ounces frozen baby corn
Salt and ground black pepper
In a large stockpot over medium, heat the oil. Add the shallots, garlic, onion, carrots and celery. Cook until the onion is tender and translucent, 6 to 7 minutes. Add the chicken broth and bring to a simmer. Add the asparagus, thyme and corn, then cook just until the asparagus is tender, 4 to 5 minutes. Season with salt and pepper.
Nutrition values per serving: 130 calories, 3 g fat (0 saturated), 22 g carbohydrates, 4 g fiber, 9 g sugar, 6 g protein, 0 mg cholesterol, 280 mg sodium.
Alison Ladman, The Associated Press