SUMMER CORN AND WHITE BEAN SOUP

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Summer Corn and White Bean Soup image

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!

Provided by Stacky5

Categories     Clear Soup

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

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

Steps:

  • Heat 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 for 10 minutes until thoroughly heated.
  • Sprinkle Monterey Jack cheese on top just before serving.

Nutrition Facts : Calories 534.4, Fat 12, SaturatedFat 2.8, Cholesterol 23.8, Sodium 1483.6, Carbohydrate 78.6, Fiber 25.2, Sugar 8.8, Protein 32.7

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