Recipe of the Week! Summer Corn and White Bean Soup

We don't often associate soup with summer, especially when the thermometer starts rising. However, it's so nice to have a meal that's simple, easy and filling, especially when you need to recharge after a long day of swimming, boating or even working! This is a super fast recipe that is sure to be a hit with the crowd, and what a great way to start using that abundance of sweet corn. This is similar in make to a chili, but not as heavy. Serve with a medium bodied white wine and a favorite loaf of crusty bread and you have an easy meal that is sure to please.

Ingredients

• 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

Preparation

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.