Summer Corn and White Bean Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This quick, fiber-packed soup is a terrific way to use fresh corn. Add a slight kick with a sprinkle of Monterey Jack cheese with jalapeno peppers just before serving. Ingredients:
1 tablespoon canola oil |
1 cup sliced green onions |
3/4 cup chopped cooked ham (about 4 ounces) |
3 cups fresh corn kernels (about 5 ears) |
1/2 teaspoon salt |
2 (15-ounce) cans navy beans, rinsed and drained |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
2 (4.5-ounce) cans chopped green chiles, undrained |
Directions:
1. Heat canola oil in a Dutch oven over medium heat. Add onions and ham, and cook 3 minutes, stirring frequently. Stir in corn and remaining ingredients. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated.
|
|