Summer Corn and White Bean Soup

By dmrodolph

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 jalapeño 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
• 1 can diced tomatoes
• 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
• 1 teaspoon lemon pepper
• 1 teaspoon cumin

Details

Servings 6

Preparation

Step 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.