LernerCohen Healthcare

Recipe of the Week

August 7th – August 11th, 2006

Summer Corn and White Bean Soup

Serves 6; about 1 ½ cups

1 tablespoon canola oil
1 cup sliced green onions
¾ cup chopped cooked ham (about 4 ounces)
3 cups fresh corn kernels (about 5 ears)
½ teaspoon salt
2 (15-ounce) cans navy beans, rinsed and drained
2 (14-ounce) cans fat-free, low 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. 
When serving, add a slight kick with a sprinkle of Monterey Jack cheese with jalapeno peppers. 

Nutrition Facts Per Serving
Calories:  278
Protein:  17 g
Carbohydrates: 42.8 g
Fiber: 10.1 g
Total fat:  5.3 g
Saturated Fat:  1 g
Cholesterol:  16 mg
Sodium:  593 mg