Wednesday, June 24, 2009

Summer Corn and White Bean Soup

  • 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

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. Serves 6.

From Cooking Light
Submitted by Shelli

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