Summer Corn and White Bean Soup

This quick, fiber-packed soup is a terrific way to use fresh corn. Add a
slight kick with a sprinkle of Monterey Jack cheese with jalapeno
peppers just before serving.

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.

Yield: 6 servings (serving size: about 1 1/2 cups)

Calories 278(17% From Fat); Fat 5.3g (Sat 1g,Mono 2.5g,Poly 1.4g); Protein
17g; Cholesterol 16mg; Calcium 150mg; Sodium 593mg; Fiber 10.1g; Iron
4.2mg; Carbohydrate 42.8g

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