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.
- 6
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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
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.
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