Summer Corn and White Bean Soup

Written By Mary Bubenzer

Super easy, very delicious, and healthy soup to throw together on a weeknight!

Ingredients

  • canola oil, 1 tablespoon

  • sliced green onions, 1 cup

  • chopped cooked ham (about 4 ounces), 3/4 cup

  • fresh corn kernels (about 5 ears), 3 cups

  • salt, 1/2 teaspoon

  • (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, 2

Instructions

  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.

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

278 calories

  • CARBOHYDRATE42.8g

  • CHOLESTEROL16.0mg

  • FIBER10.1g

  • PROTEIN17.0g

  • SODIUM593.0mg

  • FAT5.3g

  • SATURATED_FAT1.0g

  • MONOUNSATURATED_FAT2.5g

  • POLYUNSATURATED_FAT1.4g

  • CALORIES_FROM_FAT17.0%

  • CALCIUM150.0mg

  • IRON4.2mg

  • SUGARS8.0g

  • EST_ADDED_SUGARS0.0g

 

 

Mary Bubenzer http://www.maryspoetryroom.com
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