soups

Ingredients

	1 spray(s) cooking spray
	1 medium onion(s), diced
	1 Tbsp thyme, fresh, chopped
	4 oz lean corned beef, diced (about 1 cup)
	10 oz frozen corn kernels
	45 fl oz canned cream of potato soup, made with fat-free milk
	1/8 tsp black pepper, or to taste

Instructions

• Coat a large soup pot with cooking spray and set over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in thyme, corned beef and corn; cook, stirring, for 2 to 3 minutes more.
  
  
• Stir in potato soup and bring to a simmer. Let simmer for 5 minutes and season to taste with pepper. Yields about 1 heaping cup per serving.

Notes

• Fennel seed, which tastes faintly of caraway seed and licorice, is a wonderful complement to corned beef. Give it a try in this recipe by adding 1/2 teaspoon of fennel seed with the potato soup and reducing the thyme to 1/2 tablespoon.