Summer Corn and White Bean Soup
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.
I love soup! This recipe looks yummy. Thank you Rockitmom!