This was thick, rich and yummy!

Ingredients:

1-2 tablespoons olive oil (to saute vegetables, I just use water to lower the fat content)
2 cloves garlic, pressed
1 onion, finely diced
1 carrot, finely diced
2 celery stalks, finely diced
2 cups fresh or frozen corn
2 cups zucchini, diced small
1 teaspoon curry powder, or more to taste
� teaspoon black pepper
� teaspoon dried marjoram
2-3 cups low fat or skim milk or plain low fat soymilk
2 cans navy beans

Directions:

In a pan large enough to make soup, saute the garlic, onion, carrot and celery in the olive oil (or water) until cooked but not too soft. Add the corn and zucchini and saute for 10 minutes. Add the curry powder, marjoram and black pepper and cook for 3 more minutes. In a blender or food processor, puree the undrained* navy beans until smooth. Pour pureed navy beans into vegetables and add milk until desired consistency.

*To lower the salt content, you can drain and rinse the beans and substitute water for the liquid. I left the beans in the can, rinsed, and then filled the can with water. I also used frozen corn and had a little left in the bag so I threw it into the blender with the beans to help thicken.

Serves 6