Recipes by Nate - Corn and White Bean Soup

Corn and White Bean Soup

• 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

 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.
by,
Nate Bruce