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Friday, August 12, 2011

Summer 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.

Lorrie Corvin, Cooking Light

JULY 2005

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  1. This looks scrumptious! I would love it if you could stop by my very first blog hop debuting today and share this post!

    Have a wonderful day!

  2. It looks delicious and very eat to make too. Thanks for sharing.


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