Summer Corn and White Bean Soup |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Really good! Got the idea for this from Cooking Light magazine, but I tweaked it to my own taste...Very easy to make, and a very good blend of flavors! Ingredients:
1 tablespoon canola oil |
1 cup green onion, thinly sliced |
1/8 tablespoon minced garlic |
3/4 cup cooked ham, diced |
3 cups fresh corn kernels (i use frozen corn, thawed, when i don't have fresh corn) |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
1/8 teaspoon garlic powder |
1/8 teaspoon sage |
2 (15 ounce) cans navy beans, drained |
2 (14 ounce) cans chicken broth |
1 (4 1/2 ounce) can canned diced green chiles, undrained (optional) |
monterey jack cheese, for garnish |
Directions:
1. Heat oil in a Dutch oven over medium heat.
2. Add onions and ham, and cook 3 minutes, stirring frequently.
3. Stir in corn and remaining ingredients.
4. Bring to a boil; reduce heat, and simmer for 10 minutes until thoroughly heated.
5. Sprinkle Monterey Jack cheese on top just before serving.
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