1) Cook the diced potato in boiling water until just tender. Drain well, and set aside.
2) Meanwhile, melt the butter in a kettle or Dutch oven. Add onion, garlic, celery, salt, and herbs. Saute over medium heat for about 10 minutes, or until the onion and celery are tender. Stir in the corn, and saute for about 10 minutes more. Add the cooked beans.
3) Optional: Puree some of the saute in a food processor or blender. Return to the kettle. (This will make a thicker soup.)
4) Add potatoes and milk. Season to taste with black pepper; correct salt. Serve very hot, topped with minced fresh herbs, if available.
Calories From Fat 62 Protein 18 Total Fat 6 Carbohydrates 96
Calories 508 Dietary Fiber 14 Calcium 125 Iron 5 Sodium 999 Vitamin A 646 Vitamin C 18 Cholesterol 7
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