What?! Soup in August? Yes, here is a great summer recipe.  It can get cool at night, especially on the West Coast.  Try it out or save it for when your area cools down.

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)   ***RockIt Mom uses chicken or turkey.

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

Preparation

Heat canola oil in a Dutch oven over medium heat. Add onions and ham or other meat, 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.

Serve with a light salad and corn muffins.