Summer Corn and White Bean Soup

Summer Corn and White Bean Soup Recipe
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.

Yield:

6 servings (serving size: about 1 1/2 cups)

Recipe from

Cooking Light

Recipe Time

: 0 Minutes

Nutritional Information

Calories 278
Caloriesfromfat 17 %
Fat 5.3 g
Satfat 1 g
Monofat 2.5 g
Polyfat 1.4 g
Protein 17 g
Carbohydrate 42.8 g
Fiber 10.1 g
Cholesterol 16 mg
Iron 4.2 mg
Sodium 593 mg
Calcium 150 mg

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
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, 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.

Lorrie Corvin,

Cooking Light

July 2005
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